What to eat Wednesdays - Roasted vegetable and couscous salad with curried dressing

This colourful roasted vegetable and couscous salad from Sophie Gray's Stunning Food from Small Change is delicious with roast meat or served on its own for an all-in-one vegetarian dinner.

It's also a great way to use up leftover roast vegetables, with the curried dressing changing things up so you don't feel like you're eating the same dinner two nights in a row.

Base ingredients

• Variety of vegetables for roasting, eg. potato, kumara, pumpkin, courgette, parsnip, yams, carrots, cauliflower, red onions, capsicum - whatever is in season. (I had never roasted cauliflower before making this, and it was surprisingly good.)
• Splash of olive oil
• 1c cooked couscous
• 1/4c almonds, chopped (optional)
• 200g feta, cubed

Preheat oven to 220°C. Peel or scrub vegetables and cut into wedges or small chunks. Place all the vegetables in a plastic bag and add a splash of olive oil. Swirl vegetables around until they are well mixed, then place them in a single layer in a roasting pan. Bake, turning occasionally, for about 45 minutes or until they appear golden and cooked.

In the last 10 minutes of roasting time, cook couscous according to packet instructions and prepare curried dressing.

Curried dressing

• 1-2t curry powder (to taste)
• 1/4c oil
• 2t vinegar
• 1/2t sugar
• 1 clove garlic, crushed

Shake dressing ingredients together in a jar.

Mix couscous, almonds and feta with roasted vegetables and then stir dressing through.