Roast Vege Salad

• 7 big potatoes
• 12 pumpkin
• 3 sweet potatoes
• 500 g cherry tomatoes
• 2 cups fresh beans (chopped)
• 1 (400 g) can four-bean mix
• 200 g fresh spinach
• 2 teaspoons moroccan seasoning
• 1 teaspoon salt

1. Pre-heat oven to 220 degrees C, chop veges into cubes, cover in olive oil and sprinkle potatoes (only) with salt and seasoning.
2. Put potatoes in first for 10mins.
3. After that, put pumpkin and sweet potatoes in and turn oven down to 180 degrees C, cook for another 20mins or until cooked.
4. Throw in the tomatoes and turn the oven off, leave everything in to keep warm.
5. Blanch the beans, then place in salad bowl with 5 bean mix and spinach.
6. When ready to serve put the warm veges in the salad bowl and toss together.

potatoes, pumpkin, sweet potatoes, fresh beans, fourbean mix, fresh spinach, moroccan seasoning, salt

Taken from www.food.com/recipe/roast-vege-salad-149556 (may not work)