Roasted Vegetable Salad

Instructions

• 1To preheat the oven, insert the wire rack into position 6. Set the oven to Roast, Convection, 400°F, Rotate Remind, for 35 minutes and press Start. Meanwhile, continue to the next step.
• 2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the potatoes, squash and parsnips. Transfer to a large mixing bowl. Add 3 tablespoons oil, thyme, salt and pepper and toss to coat. Spread the vegetables evenly over three-quarters of a roasting pan. Reserve the bowl with residual oil.
  Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
• 3In the same processor bowl, dice the beets. Add to the reserved bowl with the residual oil and toss to coat. Place next to the vegetables in the pan.
  Tip: Use the red dicing cleaner to push through any beets caught in the dicing grid.
• 4Place the Tuscan kale in the bowl, add the remaining 1 tablespoon oil, season with salt and pepper and toss. Set aside.
• 5Once preheated, place the vegetables in the oven and roast for 35 minutes. When the Rotate Remind signals, toss the vegetables, add the Tuscan kale and continue roasting until the kale has wilted and the potatoes and squash are tender. The beets and parsnips should still be slightly crunchy.
• 6Meanwhile, make the curried seeds. Place a small saucepan over high heat and add the oil, when very hot add the pepitas and cook, stirring for 1 minute, or until they begin to pop. Add the currants, curry powder and salt, cook, stirring for 15 seconds, or until fragrant. Remove the pan from the heat and cool.
• 7Strain the oil from the seeds. Add 2 tablespoons of the oil to the mayonnaise and stir to combine. Return any remaining oil to the seeds.
• 8Spread the curried mayonnaise over the base of a serving platter. Top with the roasted vegetables, spoon over the curried seeds and serve.