Smoked chicken and roasted vegetable salad

This is a gorgeous, colourful salad that looks fabulous on the plate and packs in lots of healthy veges in a delicious way.

Instructions

Preheat oven to 180°C.

Chop all vegetables (except tomatoes) into bite-sized chunks and place in a large bowl. Add soy sauce, herbs, pine nuts, salt and pepper. Toss until vegetables are coated in seasonings.

Line a large oven tray with baking paper and evenly layer vegetable mix on the tray. Place cherry tomatoes between vegetables. Give it all a very quick, light spray with olive oil.

Bake vegetables for 15-20 minutes or until cooked through, turning once (cooking time will vary depending on vegetables used and size of chunks). Remove from oven once cooked and leave to cool.

Remove skin from chicken and shred into a large bowl. Add vegetables and dressing and toss until nicely mixed.

Serve with a garnish of sliced spring onions, or a sprinkling of toasted sesame seeds.

Lynette Prujean, Warkworth