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.
Jo's food bites. 
The recipes look wonderful! I’m going to have a go at the roasted vegetable and avocado salad tonight.😊
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I hope you enjoy it as much as we do. x
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Awesome roasted veggies, our favorite as well.
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Just makes them taste so good when they are roasted 🙂
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For sure – pure bliss
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