ROASTED KUMARA & CAULIFLOWER WITH YOGHURT& CHIVE DRESSING

Kumara and cauliflower are both extra delicious when roasted, and this yoghurt and chive dressing balances their flavours really well.

350g (1 large) orange (Beauregard) kumara 350g cauliflower (about ½ head) 4 tablespoons olive oil 70-90g cucumber

Yoghurt & chive dressing:

150g natural Greek yoghurt 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon snipped chives Heat oven to 200°C. Peel kumara and cut into small pieces. Cut cauliflower into small florets. The kumara pieces and florets need to be roughly the same size.

Place kumara and cauliflower in a baking tray, season with salt and pepper, add oil and toss to coat. Roast 30 minutes or until the vegetables are soft and starting to colour. Allow them to cool a little while you make the dressing.

In a small bowl, combine all the dressing ingredients and mix well. Season with salt and pepper to taste.

Cut cucumber into 4 along its length then cut each piece into thin wedges.

In a large bowl, combine roasted vegetables with cucumber and dressing, mixing them together well. Serves 4-6