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Roasted Vegetable Salad With Garlic Mustard Dressing Method: Preheat the oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper. Divide pumpkin, kumara, carrots, capsicum and onion between trays. Brush with oil; sprinkle with sea salt. Roast for 25-30 minutes or until tender and golden. Roast tomatoes and asparagus on separate tray for 10 minutes until tender. Garlic Mustard Dressing: Whisk garlic, mustard and vinegar in a small bowl. Gradually whisk in oil. Season to taste. Layer spinach, vegetables, fetta and parsley on a serving platter; drizzle with dressing before serving.