Spiced Roasted Vegetable Salad with Feta and a Pomegranate Dressing

Serves 2 (or 4 as a starter)

In winter I love warm salads. This one uses roasted vegetables which have been coated in warming ras al hanout (a spice blend you should be able to find in most supermarkets) and then dressed with a tart pomegranate molasses (again this seems to be fairly easy to get hold of nowadays) dressing and the salty feta brings everything together. You could also adorn it with pomegranate seeds if you like.

Ingredients:

2 sweet potatoes, peeled and cut into a 1cm dice

2 carrots, peeled and cut into a 1cm dice

2 red peppers, reseeded and cut into a large dice

1 large beetroot, peeled and cut into a 1cm dice

1 bunch of kale/cavalo nero, shredded

100g feta

Olive oil

1 heaped tsp ras al hanout

For the dressing:

Combine:

1 tbsp red wine vinegar

2 tbsp pomegranate molasses

3 tbsp extra virgin olive oil

Step 1: Preheat oven to 170c fan and lay out 2 baking trays.

Step 2: Toss a tablespoon of olive oil, with the ras al hanout, the sweet potato, carrot and red pepper in a large bowl. Spread on a large baking tray. Next toss the beetroot in the bowl in the remaining spiced oil that is coating the bowl. Spread on a separate baking tray. Place both trays in the oven for half an hour.

Step 3: Massage the kale/cavalo nero with a tablespoon of olive oil and set to one side. After half an hour spread the massaged kale over the tray of sweet potato and return to the oven for a further 10 minutes.

Step 4: Remove both trays from the oven once they have been in for 40 minutes. Arrange the kale on the base of each plate, followed by the sweet potato, carrot and pepper and then the beetroot. Drizzle over the dressing and finish by crumbling over the feta.

Serve immediately.