Roasted vegetables and avocado salad


Roasted butternut squash, beetroot and mixed peppers with avocado on a bed of rocket, olives, radishes and tomatoes.

Peppers and beetroot roasted in olive oil. Butternut squash deseeded, drizzled with olive oil and coated in cayenne pepper and roasted until soft.

Dressing: equal measures of Tamari (gluten free soy sauce), extra virgin olive oil and apple cider vinegar.


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