Warm roasted veggie salad

Under R110 • Serves 4 • Preparation: 20 minutes Cooking time: 30 minutes • Oven temperature: 200°C

• 1 medium-sized butternut, peeled and cubed

• 1 sweet potato, cubed

• 1 red pepper, diced

• 1 red onion, cut into wedges

• 3 large baby marrows, cut into pieces

• 15ml olive oil

• 3ml each smoked paprika, coriander and cumin

• 15ml fresh lemon juice • sprig of rosemary

• 1 tin (400g) chickpeas

• 2 ripe avocados, cubed

• 2 rounds feta, crumbled

1 Preheat the oven. Mix the butternut, sweet potato, red pepper, onion and baby marrows (make sure you have about 1.5kg of vegetables in total) and stir in the olive oil, spices and lemon juice. Add the rosemary and chickpeas and spread everything in an even layer in an ovenproof dish. Roast for 25–30 minutes or until all the vegetables are tender.

2 Add the avocado and feta to the vegetables and dish up! Stretch the meal by serving it with brown rice or couscous; a dollop of Greek yoghurt on top is delicious.