Roasted vegetable salad with primal breakfast mix

Serves 4 – 6 

Ingredients

1/2 small pumpkin, deseeded and skin removed

3 carrots, peeled and chopped

2 red onions, cut into wedges

2 tablespoons olive oil

2 teaspoons cumin seeds

1 teaspoon dried oregano

1/2 teaspoon chilli flakes

150g primal breakfast mix

1 tablespoon chopped fresh rosemary

80g baby spinach leaves

100g feta, crumbled

Sea salt

Cracked pepper

 

Method

Heat oven to 180ºC. Line 2 baking trays with baking paper.

 Cut pumpkin into wedges. Place on a baking tray along with the carrots and red onion. Drizzle over 1 tablespoon of olive oil and sprinkle over cumin seeds, oregano and chilli flakes. Use your hands to toss. Season with salt and pepper.

 Bake vegetables for 20-25 minutes or until soft and golden. Set aside to cool.

 Place primal breakfast mix, chopped rosemary and remaining 1 tablespoon of olive oil on the remaining lined baking tray. Toss to combine.

 Bake for 5 – 10 minutes or until coconut chips are golden brown.

 In a large serving bowl, toss together roasted vegetables, roasted primal mix, spinach leaves and feta. Season with salt and pepper.