I love this Roasted Vegie Salad. If your really organised roast the vegies the day before. It only takes a few minutes to throw it all together. The first step is to dice some organic carrots, pumpkin, red onion and potatoes. Crush some fresh garlic and mix all together with a great splash of olive oil or coconut oil. Roast in the oven at 180 degrees until everything is just tender. When the vegies are at room temperature, toss through with baby spinach leaves, chopped barambah marinated fetta and halved organic cherry tomatoes. Season, and toss through with some more olive oil and a drizzle of balsamic vinegar. If you want some more protein you can add a rinsed/drained can of organic chickpeas and/or some toasted pinenuts. This really is a meal in itself. Love your Vegies !!!