Method
1. Pre-heat the oven to 180°C
2. Peel and chop the butternut and put into a roasting tray. Pour over 2 tablespoons of the sunflower oil, ground cumin and salt and using your hands, smother the butternut and carrots so evenly coated. Roast in the oven for 20-25 minutes or until the vegetables are nice and soft.
3. Remove the root vegetables from the oven and toss through the cavolo nero and remaining 1 tablespoon of sunflower oil. Return to the oven for 8-10 minutes until the cavolo is nice and crispy.
4. Meanwhile, make the dressing by combining all of the ingredients together in a bowl and whisk until thoroughly incorporated.
5. Remove the vegetables from the oven and transfer to a platter. Pour over the dressing and serve.
1. Pre-heat the oven to 180°C
2. Peel and chop the butternut and put into a roasting tray. Pour over 2 tablespoons of the sunflower oil, ground cumin and salt and using your hands, smother the butternut and carrots so evenly coated. Roast in the oven for 20-25 minutes or until the vegetables are nice and soft.
3. Remove the root vegetables from the oven and toss through the cavolo nero and remaining 1 tablespoon of sunflower oil. Return to the oven for 8-10 minutes until the cavolo is nice and crispy.
4. Meanwhile, make the dressing by combining all of the ingredients together in a bowl and whisk until thoroughly incorporated.
5. Remove the vegetables from the oven and transfer to a platter. Pour over the dressing and serve.