ROAST VEGGIE SALAD WITH CRÈME FRAÎCHE

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Step 1

Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray and bake for 1 hour or until tender.

Step 2

Meanwhile, line a large baking tray with baking paper. Arrange pumpkin, cauliflower, onion and brussels sprout on the lined tray. Sprinkle with cumin and paprika. Spray with olive oil spray. Season. Bake with beetroot for 30 mins or until tender and golden brown.

Step 3

While the vegetables are roasting, combine crème fraîche, dill, chives and lemon rind in a bowl. Season with salt. 4. Set beetroot aside to cool slightly. Wearing gloves, carefully peel and quarter the beetroot. Arrange roasted vegetables on a serving platter and sprinkle with pistachio. Serve warm with the crème fraîche mixture.