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Roast Vegetable Salad

by | Nov 27, 2012 | Articles, Food and Nutrition

By Marion McConnell   Use organic ingredients where possible Around 700g pumpkin, peeled and chopped into inch size chunks 2 medium beetroot, washed and chopped into 1/2 inch size pieces 2 zucchini, chopped into 1 inch size chunks 1 small head broccoli, cut into...