Lemony Roasted Vegetable Salad

Ingredients

• 400 g cauliflower, cut into florets
• 1 x red capsicum, cut into large pieces
• 400 g pumpkin, peeled, cut into thin, small wedges
• 1 tbsp virgin olive oil
• 1 tbsp lemon juice
• 60 g baby spinach
• 1 x 250 g pack Microwave-ready rice & quinoa
• 1 x 250 g packet cooked whole baby beetroot, quartered
• ¼ cup fresh mint leaves (optional)
• 1 tbsp Gourmet Garden coriander
• 2 tbsp hummus dip
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• ½ tsp ground cumin
• 1 tbsp Gourmet Garden garlic