Roasted Red Cabbage and Pumpkin- 1 mini red cabbage (800g), cut into 8 wedges
- 600g Kent pumpkin, cut into wedges
- 2 red capsicums, cut into thick strips
- 8 garlic cloves, unpeeled
- 2 tblsp extra virgin olive oil
- 100g baby spinach
Gremolata and Pomegranate Dressing- 1 pomegranate
- 2 tblsp lemon juice
- 1/2 cup chopped flat-leaf parsley
- 2 tsp grated lemon rind
- 1 small garlic clove, finely chopped
- 2 tblsp extra virgin olive oil
| Roasted Red Cabbage and Pumpkin- Preheat oven to 220°C (200°C fan-forced). Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 25 minutes or until vegetables are tender and starting to brown. Set aside for 5 minutes to cool
Gremolata and Pomegranate Dressing- Meanwhile, to make gremolata and pomegranate dressing, halve pomegranate crossways. Using the back of a wooden spoon, tap pomegranate seeds and any juice into a medium bowl. Stir in remaining ingredients. Season to taste
- Place spinach on a large serving platter; top with roasted vegetables. Drizzle with dressing and serve
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