The best roast vegetable salad with sumac dressing

Everyone needs that go to roast vegetable salad, and here is mine. Serves four, but I usually double this and have left overs for lunch. 

Ingredients

• 1 red onion cut into wedges
• 1 bunch baby carrots
• 1 bunch baby beetroot
• Loose bunch of thyme
• Olive oil (generous drizzle) 
• 6 garlic cloves
• 1/2 packet of Wild Fennel Co - root vegetable mix (available in my store)
• 1 cup baby spinach
• 1/2 handful of Italian parsley - loosely chopped
• Half block feta = crumbed 

Sumac dressing 

• 60 ml extra virgin olive oil (1/4 cup)
• 1 1/2 lemons juiced
• 1/2 teaspoon sumac
• 1/2 teaspoon dijon mustard
• 1 tablespoon honey 

Method 

1. Preheat oven to 250C. Toss the first 6 ingredients together in a roasting pan, reduce temperature to 200 and roast vegetables until they are golden and caramelised ~ around 20 minutes. 

2. While they roast, juice the lemons, put ingredients together in a jar and shake. Season with salt and pepper and rest. 

3. Let the vegetables cool down and rest, add parsley and spinach, add dressing and toss to combine. Put onto a beautiful dish and garnish with the feta sprinkled over. Sometimes I bake the feta with the vegetables for t

Wine recommendation

3sixty2 Pinot Noir, Chardonnay or Sauvignon