Roasted vegetable salad with sour cream and red onion dressing

Name: Roasted vegetable salad with sour cream and red onion dressing
Yield: 6
Ingredients: 600g red kumara; 600 g baking roasting potatoes; 600g carrots; 2 Tbsp olive oil; 2 tsp crushed garlic; 1 tsp rosemary - fresh (chopped) or dried; 1 tsp cumin seeds; 1 tsp yellow mustard seeds; Salt & pepper to taste; 1 cup sour cream; 2 Tbsp whole grain mustard; 1/2 medium sized red onion, finely diced; Flat leafed parsley, chopped

Serves 6

Kumara Potato Carrot Salad Christmas

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Ingredients

600g red kumara
600 g baking roasting potatoes
600g carrots
2 Tbsp olive oil
2 tsp crushed garlic
1 tsp rosemary - fresh (chopped) or dried
1 tsp cumin seeds
1 tsp yellow mustard seeds
Salt & pepper to taste
1 cup sour cream
2 Tbsp whole grain mustard
1/2 medium sized red onion, finely diced
Flat leafed parsley, chopped

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How to Chop Herbs

Method

Pre-heat oven to 180°C.
Cut the vegetables into cubes leaving the skins on. Combine with olive oil, garlic, rosemary, cumin seeds, mustard seeds salt and pepper in a roasting dish.
Bake for 30 minutes or until golden and tender. Cool.
Combine sour cream, whole grain mustard, red onion, parsley, salt and pepper in a small bowl. Stir through cooled vegetable mixture.