Warm Roast Vegetable Salad – Sabato

Ingredients

• 700g pumpkin, peeled and cut into 3cm chunks
• 400g (1 large) kumara, peeled and cut into 3 cm chunks
• 350g (4 small) parsnips (or carrots, as preferred), peeled and cut into chunky lengths
• 350g (3 small) red onions, cut into wedges
• 1 jar El Navarrico large white beans, rinsed and drained
• Extra virgin olive oil
• 3 cloves garlic, crushed
• Salt
• and freshly ground black pepper
• ½ tsp La Chinata hot smoked paprika
• 3 Tbsp Giusti Riccardo balsamic vinegar or original, plain or infused Vincotto