Roast Vegetable Salad

Someone asked me for this recently, so here it is...  Roast vegetables can be prepared the day before.
[Sorry, no photo - it got eaten before I could do that!]

800g pumpkin
1 large sweet potato
3 large carrots
1 large red capsicum
250g mushrooms
1 x 400g tin lentils (brown)
125g Danish fetta (less salty than standard fetta)
3 tablespoons, or more, of basil pesto
2 packets baby spinach leaves

Preheat oven to 180deg. C.

Peel, remove seeds and chop pumpkin, sweet potato, carrots, and capsicum into 2cm pieces (no smaller).  Line a baking tray with aluminium foil and sprinkle with olive oil.  Place vegetable chunks on tray and toss around in oil until covered.  Roast root vegetables first, for about 40 minutes, until just starting to burn on the edges.  Roast capsicum for about 20 minutes.

Remove dirt from mushrooms, trim stems slightly, and quarter (or halve them if they're small ones).  Roast as above for about 15 minutes.  Check them and roast for longer if needed.

If you're clever, you can add the capsicum and mushrooms to the oven at the appropriate time so that all the vegetables finish cooking at the same time. :-)

Leave vegetables to cool.

Drain and rinse lentils. 

In a large bowl, combine lentils with roast vegtables.  Don't mix too vigorously, as the vegetables will break up easily and turn into mush.  Mix in basil pesto, then fetta.  Mix until just combined.

Empty spinach packets into your serving salad bowl.  Add roast vegetable mix and toss lightly.

Add salt and pepper if preferred.