Moroccan style roast vegetable salad
1 cup roughly diced pumpkin
1 cup roughly diced peeled beetroot
1tbl cumin seeds
1tsp coriander seeds
1 star anise
2tbl oil
1/2 cup chopped almonds
1/2 cup chopped raisons
1 handful of fresh baby spinach
heat oven to 180 degrees C Toast the spices til fragrant (about 5 minutes), grind them in a spice grinder or pestle & mortar
add the ground spices with oil and diced vegetables, toss to evenly coat. and cook till just soft
allow to cool slightly and toss through fresh spinach, almonds and raisons serve with cous cous and a glass seresins vegan friendly chardonnay!
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