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Warm Roasted Vegetable Salad
  • 500g baby red rascal potatoes, washed, halved
  • 500g sweet potato, peeled, cut into 4cm pieces
  • 4 garlic cloves, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 large (185g) red capsicum, thickly sliced
  • 1 large (180g) red onion, cut into thick wedges
  • 1/4 cup toasted pine nuts
  • 80g baby rocket leaves
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons chopped fresh oregano leaves
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