Roasted vegetable salad

Step 1
Preheat oven to 180°C. Line 2 oven trays with baking paper.

Step 2
Place the olive oil and rosemary in a bowl, add the orange vegetables and the parsnip and toss to coat. Lay on one of the trays. Repeat with the beetroot and lay on a separate tray.

Step 3
Place the beetroot in the oven first as it will take up to an hour to cook.

Step 4
After 15 minutes, add the other tray to the oven and continue to cook both trays for 45 minutes or until the vegetables are golden and cooked through.

Step 5
Cool slightly then combine on a serving platter, scattered with rocket and pepitas. Add cracked pepper to taste.

Food safety tip: if you are packing for lunch, the salad needs to be kept cold so pack an ice brick.