Roasted vegetable salad with green lemon dressing - delicious. magazine

Ingredients

• 500-600g vegetables; we used a mixture of cauliflower, cooked beetroot and red onion but you can use anything that roasts nicely (carrots, butternut squash, celeriac, peppers, cherry tomatoes)
• 1 small preserved lemon
• 4 tbsp green sauce
• Pinch ground cumin
• Pinch ground coriander
• 90g rocket
• 1 spring onion, sliced
• 1 tbsp dukkah