1 red onion peeled and cut into 6-8 pieces
2 red capsicum deseeded and cut into 4-6 pieces
1 orange kumara peeled and cut into 2cm dice
2 carrots - peeled, cut into chunks
4 tomatoes - cut into chunks
Baby spinach leaves or other green salad leaf of your choice
Juice of 1 orange
1 clove of garlic
2 teaspoons honey
3 tablespoons light oil
1 tablespoon white wine vinegar
Heat oven to 200C. Place onion, capsicum and kumara in a roasting pan and roast for 20-30 minutes until cooked. Allow to cool.
Boil carrots for 20 minutes until tender.
Cook beetroot for 30 minutes until tender. Allow to cool, then peel with your fingers (the skin should just rub off) the top and tail and cut into 2cm dice.
Arrange all the vegetables on a platter.
Top with chunks of feta cheese. Place all the dressing ingredients in a jar and shake until blended. Drizzle over the salad.