Colourful roast vegetables
A healthy dish in the colours of autumn

Preparation
30 mins   
Cooking time
30-40 mins 
Portions Serves 4 people

- 250 g black rice
- 1 sweet potato
- 1 - 2 carrots
- 1 beetroot
- 1 stick leeks
- 1 - 2 parsnips
- Half a pumpkin 
- 4 - 5 black cabbage leaves
- 3 - 4 sprigs of thyme
- 4 - 5 tbsp. olive oil
- 1 tbsp. water
- 1 tbsp. Pepico mustard honey
- 1 tbsp. sea salt with herbs 
- 2 - 3 sprigs of sage
- 4 tbsp. yoghurt
- 2-3 figs (optional)
- Pips from 1 pomegranate (optional) Kale

This is an easy dish for every day which is healthy, although quick to prepare.                   

Prepare the rice as per packet instructions. Preheat the oven to Gas mark 7, 200ºC (450ºF). 

Wash the vegetables and cut them into equally sized, large cubes, pick the kale from the stem and chop it coarsely. 

Mix the ingredients for the marinade in a bowl and add the cubed vegetables. Mix well and place into an ovenproof dish. Spread the fresh thyme on top. 

Bake for app. 30 - 40 minutes until the vegetables are done. Mix the ingredients for the dip in a small bowl. 

Mix the rice with the vegetables in a large bowl and serve with the dip.