Smoked chicken and roasted vegetable salad

Instructions

1 Preheat oven to 180°C.

2 Chop all vegetables (except tomatoes) into bite-sized chunks and place in a large bowl. Add soy sauce, herbs, pine nuts, salt and pepper. Toss until vegetables are coated in seasonings.

3 Line a large oven tray with baking paper and evenly layer vegetable mix on the tray. Place cherry tomatoes between vegetables. Give it all a very quick, light spray with olive oil.

4 Bake vegetables for 15-20 minutes or until cooked through, turning once (cooking time will vary depending on vegetables used and size of chunks). Remove from oven once cooked and leave to cool.

5 Remove skin from chicken and shred into a large bowl. Add vegetables and dressing and toss until nicely mixed.

6 Serve with a garnish of sliced spring onions, or a sprinkling of toasted sesame seeds.