Moroccan avo & roast veggie salad

2 tbs olive oil

1 tsp ground cumin

1 tsp ground coriander

2 garlic cloves, crushed

750g orange sweet potato, peeled and cut into bite sized pieces

400g (about 2 bunches) baby Dutch carrots, trimmed and peeled

2 just-ripe avocados, halved and deseeded

100g feta cheese, crumbled

1 tbs lemon juice

2 tsp dukkah

50g baby spinach leaves

½ pomegranates, seeds removed

Salt & pepper, to season

Lemon wedges and warmed flatbread, to serve

Preheat oven to 200˚C/180˚C fan-forced.

Combine oil, cumin, coriander and garlic in a bowl.

Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables.

Roast vegetables, turning once, for 25-30 minutes or until tender.

Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked.

To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste.

Serve with lemon wedges and flatbread.

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Moroccan avo & roast veggie salad