Mediterranean Kumara Salad

3 large golden kumara, cubed
1 head of cauliflower, cut into florets
1 red capsicum (optional), cut into julienne strips
olive oil
a variety of lettuces
handful of cherry tomatoes
handful marinated mushrooms
1/2 cup kalamata olives
1 x 400g tin cannelloni beans, drained and rinsed
1 small cucumber, cubed
half a block of feta

Preparation Instructions

Put kumara, cauliflower and capsicum in a roasting dish and brush with a little oil. Grill or bake in oven at 200 degrees Celsius until tender (about 25-30 minutes). Throw the mushrooms in for the last 5 minutes. Cool so as not to wilt the lettuce. In a large salad bowl toss together all the ingredients and serve with a balsamic vinaigrette. Try replacing the fresh tomatoes with sundried tomatoes, or add tofu to the oven tray for an extra dimension.