Warm Roast Vegetable Salad
with Moroccan Dressing

3 potatoes
1 sweet potato / kumara
3 carrots
200g pumpkin
2 red onions
6 whole cloves garlic
Fresh rosemary sprigs
Olive oil (We use Toscana organic extra virgin.)
Salt flakes

To serve:
200g Baby Spinach leaves
Bagdad Foods Moroccan Dressing

Peel and chop the vegetables into large chunks and arrange in roasting dish. Scatter with garlic cloves, rosemary, olive oil and salt.  Roast for 45-60 minutes until cooked and golden.
Allow to cool a little and then toss with baby spinach leaves and Bagdad Foods Moroccan Dressing.
Delicious with fish, chicken, steak or as a meal in itself.