Roasted Vegetable Salad

Roasted vegetables are incredibly versatile, and one the easiest ways to enjoy such delights are in a colourful warm salad. 
 
WHAT YOU NEED:

• 2 carrots, halved and quartered
• 2 turnips, halved and quartered
• 3 small beetroots, cut into bit sized chunks
• 1 red onion, cut into wedges
• 1 bunch of asparagus, left whole
• 1 punnet cherry tomatoes
• 1 cup freekah (brown rice is suitable alternative)
• Extra virgin olive oil
• A little feta or goats cheese

 
WHAT YOU DO:

1. Preheat the oven to 180C and line a large baking tray with baking paper. Also line a smaller tray with baking paper (this one is for the beetroots, and saves the other vegetables from turning purple!)
2. Place the beetroots onto the small baking tray, and arrange the other vegetables onto the large baking tray.
3. Drizzle over some extra virgin olive oil and a pinch of salt if desired.
4. Place both trays into the preheated oven and roast for around 30 minutes, or until the vegetables are tender.
5. While the vegetables are cooking, bring a medium saucepan of salted water to the boil and cook the freekah (or brown rice) until al dente.  Drain and set aside.
6. Tumble the roasted veg into a large serving dish and stir the freekah.
7. Crumble a little cheese over the top and serve while warm.