Suitable for vegetarian diets.*

Makes 1.11 kg.

Ingredients

8 cloves	garlic
300 g	red onions
250 g	carrots
150 g	parsnip
200 g	kumera
60 ml	olive oil
5 g	sage	fresh
30 ml	balsamic vinegar
	salt	to taste
	pepper	to taste
10 g	parsley

Instructions

Chop garlic finely. Chop onion into 2cm dice and carrots into rings. Chop potato and kumera into 2cm cubes. Cook all vege separately on baking trays with oil and divide the rest of the ingredients including garlic evenly with veges. When all cooked, combine into salad and toss in fresh parsley till combined.