INGREDIENTS

1tbsp saltbush
1tbsp pepperberry or pepperleaf
3tbsp bush tomato, dried & ground
1tbsp salt
2tbsp olive oil
assorted roasting vegetables
(potatoes, sweet potato, pumpkin, carrots, beetroot, onion)
1/2 bunch fresh parsley, chopped
1 lemon, juiced

METHOD

1 – Place the saltbush, pepperberry/pepperleaf, bush tomato & salt in a bowl and stir to combine. Place on a lined baking tray and bake in an oven at 180’C for 6mins, remove & set aside to cool.

2 – Prepare an assortment of your chosen vegetables for roasting by peeling as required and cutting into your desired serving sizes. Place in a bowl and toss with olive oil.

3 – Sprinkle the vegetables with your roasted native spice rub and toss to coat well. Place on a lined baking tray and roast in an oven at 180’c for 30mins, check & turn the vegetables and roast for another 20-30mins til golden.

4 – To serve, garnish with chopped fresh parsley & a squeeze of lemon juice.

Purra-Perte!

Eat & Enjoy!