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Warm roasted veggie salad

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1. Preheat the oven to  200°C. Mix the butternut, sweet potato, red pepper, onion and baby marrows (make sure you have about 1.5kg of vegetables in total) and stir in the olive oil, spices and lemon juice. Add the rosemary and chickpeas and spread everything in an even layer in an ovenproof dish. Roast for 25–30 minutes or until all the vegetables are tender.

2. Add the avocado and feta to the vegetables and dish up! Stretch the meal by serving it with brown rice or couscous; a dollop of Greek yoghurt on top is delicious. 

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