Jewelled Pumpkin & Sweet Potato Salad

• 2 cups pumpkin diced into approx 3cm pieces
• 2 cups sweet potato diced into approx 3cm pieces
• 1 cup (peeled) beetroot diced as above
• 3 large onions
• 3 tbsp Nuttelex Spread
• 4 large handfuls rocket
• 150 g goat cheese, feta, or for vegans add baked crispy tofu
• balsamic vinegar
• 3 tbsp olive oil to caramelise onions
• 3 tbsp pomegranate seeds
• sprinkle dried thyme
• salt
• olive oil to dress salad

Optional

• 1 cup walnuts
• 0.5 tsp brown sugar
• 1 tbsp Nuttelex Spread (melted)

1. Place chopped pumpkin, sweet potatoes and beetroot on lined baking tray, then dollop with 3 table spoons Nuttelex all over veg, add salt, cook till golden and slightly browned (at least 50 mins). If adding the walnuts, on a separate lined baking tray, drizzle melted Nuttelex over walnuts and sprinkle with sugar and toss to coat. Bake for 6 minutes, stir to ensure even roasting, and then bake for another 6 minutes.
2. Finely slice onions and place in a large pan with the olive oil. Turn heat to low, stir continuously until caramelised- usually 35 mins. Just before you remove from stove, stir thru a splash of balsamic vinegar.
3. On a long, low sided bowl or platter, place a layer of rocket, (follow with a sprinkle of roasted walnuts if using), then scatter on top a mix of the cooled pumpkin, beetroot & sweet potato pieces, and follow with some onions. Repeat so you have 2 layers at least.
4. Top salad with the goats cheese, feta or crispy tofu, sprinkled with a touch of dried thyme. Then dress with pomegranate seeds and a good splash of both the oil and the balsamic.