Roasted cauliflower and carrot salad with gbejna and minted yogurt dressing - Aceline

Ingredients

• 300g cauliflower florets
• 200g peeled and thickly sliced carrots
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic granules
• 150ml pot plain Benna yogurt
• Squeeze lemon juice
• 1 tbsp chopped fresh mint leaves
• 2 fresh Benna white ġbejniet
• 4 tbsp pomegranate kernels
• 2 tbsp toasted pumpkin seeds