Ingredients

• 1/5 Hokkaido pumpkin
• 2 onions
• 1/4 celeriac
• 2 round beets
• 1/4 savoy cabbage
• 4 Jerusalem artichokes
• Most winter vegetables can be used for this dish. Replace or add



Marinade:

• 1 tbsp chopped parsley
• 1 tbsp chopped oregano
• 1 tbsp chopped coriander
• Finely grated peel and juice from an organic lemon
• 1 tsp finely chopped red chili
• 100 ml extra virgin olive oil
• 2 tbsp red wine vinegar
• Sea salt and pepper



When Serving:

• 200 ml Greek Yoghurt
• Salted, roasted Spanish Almonds, Roughly chopped

Instructions

1. Rinse all vegetables thoroughly. Leave the peel on. Scrub them if necessary with a clean scouring pad and rinse after.

2. Cut the vegetables into some beautiful natural pieces. Not too small.

3. Put the beetroot pieces in a dish and put them in a preheated oven at 180 degrees for 10 minutes.

4. Then, spread the other vegetables in he dish and season it all with a little salt.

5. Cook the vegetables for another 15 minutes at 180 degrees or until everything is tender and lightly caramelised.

6. If the vegetables lack colour but are tender, put on top of the grill nad give them 5 minutes.

7. Marinade: The marinade should soak for a minimum of 30 minutes before serving. Stir together all ingredients and taste.

8. Serving: Place the marinade over the baked vegetables and sprinkle with chopped almonds. Serve with a bowl of Greek yoghurt and sprinkle with chopped coriander.