Roast vegetable salad & poppy seed dressing

1 iceberg lettuce

1-2 bunches fresh asparagus with ends cut off

2 large carrots chopped into 2cm pieces

1/2 butternut or pumpkin peeled and cubed

1 small head cauliflower cut into small florets

1/3 cup roasted petita seeds

Olive oil

Maldon salt

1 cup olive oil

1/2 cup white vinegar

1/4 cup sugar

1 tbsp onion

1/2 tbsp salt

1/3 tsp mustard powder

1 tbsp poppy seeds

1) Wash and chop lettuce and place in salad bowl/tray.

2) Heat oven to 180 degrees Celsius.

3) Cut up vegetables and place on baking tray lined with baking paper.

4) Lightly coat vegetables with olive oil and sprinkle with Maldonado salt.

5) Roast for 30 minutes or until soft.

6) Arrange on top of lettuce and sprinkle with pepita seeds.

7) Dress with poppy seed dressing as desired ( the extra dressing can be stored in the fridge for several weeks)

1) Place all ingredients except for the poppy seeds in a blender.

2) Blend on high for at least 1 minute, or until the onion is fully chopped up and emulsified into the dressing.

3) Add the poppy seeds and pulse a few times until incorporated into the dressing.

4) Refrigerate.