SUMMER family FEASTS

These Donna Hay recipes will be loved by grown-ups and kids alike

get the kids involved with Donna Hay’s temptingly easy to prepare (and eat) dishes

Honey-roasted vegetable salad Serves 4

750g pumpkin (you can choose which type)

1 small head cauliflower (600g)

1 bunch baby heirloom carrots (400g)

2tbsp extra-virgin olive oil

1tbsp honey

1tsp ground cumin

Sea salt and freshly ground black pepper

100g baby spinach leaves

25g mint leaves (optional)

140g natural Greek-style yogurt

1tbsp lemon juice

Preheat the oven to 200°C/fan 180°C/gas 6. Line a large roasting pan with non-stick baking paper.

Using a sharp knife, carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.

Put the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the veggies are tender and golden. Remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.

Put the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.