Roasted Vegetable Salad

• 8 small wedges of pumpkin, unpeeled
• 650g orange sweet potatoes, peeled
• 2 parsnips or carrots, peeled and halved lengthways
• 2 unpeeled heads of garlic
• 2 red onions, peeled and quartered
• sea salt, black pepper and olive oil

For the dressing:

• 30 ml cider vinegar
• 45 ml olive oil
• 2 tablespoons grated Parmesan cheese

1. Preheat the oven to moderately hot 375ºF/ 190ºC/ UK Gas mark 5.
2. Put the vegetables intoa baking dish. Drizzle with olive oil and season. Bake for 35 mins until soft.
3. Remove the garlic from the dish and turn off the heat, but leave the vegetables in the oven while you make the dressing.
4. Dressing: Squeeze the garlic from its skin and place in a bowl. Add the cider vinegar, olive oil and Parmesan and blend until smooth.
5. Spoon the dressing over the vegetables and serve.

Serves 4.

For variations, you can also use cubed butternut squash, aubergines (eggplants), or courgettes (zucchini)