Spring Roast Veggie Salad

• 1/2 ripe avocado, pitted, peeled
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• Salt & Pepper to taste

Salad

• 1 x 250gm asparagus, ends trimmed, cut diagonally into approx. 4-5 pieces
• 1 x Red Onion – cut into quarters
• 2 x Courgettes – sliced diagonally into approx. 6 pieces
• 1 x Capsicum – cored and sliced
• 500gm Orange Kumara – peeled and cut into cubes
• 2 tbsp Olive Oil
• 1/2 teaspoon coarse sea salt
• Watercress
• 1/2 cup shaved Parmesan cheese

• 3 cups cubed day old bread (sourdough)
• 2 tbsp Olive Oil

Method

1. Heat oven to 180 degrees Celsius
2. Combine all dressing ingredients in a food processor fitter with a metal blade. Process for 1 minute or until thick and creamy. Set aside.
3. Combine bread cubes and olive oil in a bowl. Place onto a backing pan and bake for 5-10 minutes or until bread cubes are slightly crunchy and deep golden brown. Set aside to cool.
4. Combine asparagus, red onion, courgettes, capsicum, orange kumara, olive oil & salt – toss to combine. Place onto a baking tray lined with baking paper. Bake turning once for 20-25 minutes or until vegetables are caramelized and tender.
5. Place roasted veggies onto a serving platter. Pour over ¼ cup of the dressing over the salad & toss to combine. Sprinkle with croutons & toss again. Garnish with Rocket & shaved parmesan cheese. Drizzle with remaining dressing.