Roasted Pumpkin & Beetroot Salad

500g Jap pumpkin, cut into small wedges
2 large beetroots, quartered
2 tbsp olive oil
Salt and pepper to taste
100g rocket
125g raspberries
150g sugar snap peas, blanched
100g Crumbled Fetta

Dressing
1/4 cup vegetable oil
Zest and juice of 1 lime
2 tsp sesame oil
1 tsp honey
Salt and pepper to taste

Preheat oven to 200°C.

Place prepared pumpkin and beetroot onto lined baking trays. Drizzle with oil to coat and season to taste. Bake for 30 minutes or until vegetables are tender and slightly browned. Remove from tray and set aside to cool slightly.

Meanwhile, place all of the dressing ingredients into a small bowl and whisk to combine.

To assemble, place the rocket on a serving platter and top with the roasted vegetables, raspberries and sugar snap peas. Finish with crumbled fetta and a drizzle of dressing.

from: taste.com.au