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.