800 g pumpkin, peeled, cut into wedges
1 bunch baby carrots, scrubbed and trimmed
4 baby or small beetroots, peeled and cut into quarters
1 tsp ground coriander
1 tsp cumin
500 g lamb sausages, halved
2 garlic cloves, sliced
4 cups mixed salad leaves
2 tbsp red wine vinegar
2 tbsp honey
1 tbsp olive oil
- Preheat the oven to 200°C (180°C fan forced). Place pumpkin, carrots and beetroot into a large roasting pan. Sprinkle over the coriander and cumin and drizzle with 1 tablespoon olive oil. Toss to coat. Bake in the oven for 20 min.
- Add the sausages and garlic to the pan with the vegetables and drizzle with a little more oil. Return to the oven for a further 20 min or until the vegetables are tender and sausages are cooked through. Remove and allow to cool slightly.
- To make dressing, whisk all ingredients together until combined and season with pepper.
- Combine the vegetables, sausages, mixed leaves and Honey Dressing together in a large bowl. Season with pepper and serve. Garnish with crumbled feta if desired.