Caramelised roast vegetable salad

Many vegetables roast well; try different combinations of onions, peppers, yams, kumara, parsnip, potatoes, beetroot or carrots.

Serves 4

2 onions, peeled and cut into wedges
12 mushrooms
3 beetroot, unpeeled and cut into wedges
2 golden kumara, unpeeled and sliced 2-3 cm thick
¼ cup vegetable oil
¼ cup honey or brown sugar
½ cup lemon juice or white vinegar
1 bunch watercress

Preheat oven to 180°C.
Place prepared vegetables in a baking dish.
Blend oil, honey and lemon juice together.
Pour over vegetables and mix well.
Bake in preheated oven, uncovered for 45-55 minutes or until kumara is golden and tender.
Turn during cooking.
Place watercress on each serving plate and top with roasted vegetables.
Pour ¼ cup boiling water into the roasting pan, stir to loosen the cooking juices, pour over salad.

Variation: Add 4 venison sausages to the vegetables.