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Ingredients

1 mini red cabbage, cut into 8 wedges
600g Kent pumpkin, cut into chunks
2 red capsicum, cut into thick strips
8 garlic cloves, unpeeled
2 tablespoons extra virgin olive oil
100g baby spinach
80g Persian feta, crumbled
1/3 cup (35g) chopped walnuts, toasted
White sourdough bread, sliced, to serve

Caraway dressing

2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons caraway seeds
2 teaspoons honey

Method

Step 1 Preheat oven to 220C. Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 20-25 mins or until vegetables are just tender. Set aside for 5 mins to cool.
Step 2 Meanwhile, to make the caraway dressing, whisk all ingredients in a small bowl. Season with salt and pepper.
Step 3 Place spinach on a large serving platter, top with roasted vegetables and sprinkle with feta and walnut. Drizzle with dressing and serve with sourdough.

Roasted cabbage and pumpkin salad with caraway dressing

How to make Roasted cabbage and pumpkin salad with caraway dressing

Ingredients

Caraway dressing

Method