White Bean & Roast Root Veggie Salad

• Place beetroot and cauliflower on a lined oven tray. • Drizzle generously with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • When there is 12 minutes cooking time remaining, add peeled pumpkin pieces to the tray. Drizzle with olive oil, season and toss to coat. Return tray to oven.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, drain and rinse cannellini beans. Finely chop garlic.

• In a small bowl, add the honey, dijon mustard, a drizzle of white wine vinegar and olive oil and a splash of water. Stir to combine and set aside.

TIP: Add more or less vinegar to taste.

• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook cannellini beans, garlic, the butter and herb & mushroom seasoning, tossing, until warmed through and fragrant, 3-4 minutes. • Remove pan from heat, then stir through the roasted veggies and dijon dressing. • Add baby leaves and gently toss to combine. Season to taste.