This salad is always a winner and is super easy to prepare. Make ahead and keep in the fridge for a fuss free summer BBQ season or serve warm for a delicious winter meal.

Ingredients

6 cups of vegetables, peeled and chopped into roughly 1-2 cm cubes – we like potato, kumara, pumpkin, red onion, yam, courgette and parsnip but the sky’s the limit. 

2 tbsp oil of your choice (we like the Good Oil)

2 tbsp Billies Vegetable Scatter

1 handful baby spinach

4-5 strips of streaky bacon

100 g feta cheese

½ cup sun dried tomatoes and reserve  ½ cup of oil from the jar 

Juice from 1 lime

1 tsp honey

½ tsp Billies Vegetable Scatter 

½ tsp black pepper

Method

Turn on the oven – fan bake, 180 degrees.

Prep your vegetables, try to keep them reasonably uniform in size.

Add all of the veggies, except the baby spinach, Vegetable Scatter and oil to a large bowl and mix until all the vegetables are coated with oil and Vegetable Scatter.

Turn out the vegetables onto a baking tray, spread them out and pour over any leftover seasoning and oil mixture from the bowl.

Bake at 180 degrees for 20-30 minutes.

Meanwhile, pan fry the bacon and chop it up into 1 cm strips, thinly slice the sun dried tomatoes, reserving a little of the oil, and chop the feta into 1 cm cubes (or just crumble it up).

Make the dressing by combining the reserved sun dried tomato oil, lime juice, ½ tsp of Vegetable Scatter, a little bit of pepper and honey and whisk it together.

When the vegetables are cooked, pop them in a bowl and add the feta, bacon, dressing and baby spinach and mix well. 

You can also add olives and garnish with chopped coriander for a delicious flavour pop.

This recipe is incredibly adaptable – chop up as many veggies you need to serve the number of people you are feeding and use whatever vegetable combos you like.