There is nothing like a touch of pure, delicious honey to lift a meal. It blends perfectly with sweet, sour and salty flavours to give a whole new level of complexity to any dish.

Add it to a marinade, drizzle it over a dessert, stir it into your tea.
In fact, just about everything benefits from a dash of honey.

Ingredients

500 g pumpkin, peeled and deseeded

500 g small or baby carrots, peeled

1 medium cauliflower, cut into small florets

1 teaspoon ground cumin

3 tablespoons olive oil, plus extra for drizzling

2 tablespoons honey

½ cup Greek yogurt

½ cup mint leaves, chopped, plus extra for garnish

Method

Preheat the oven to 180° C (or 160° C for fan-forced). Line two baking trays with baking paper.

Cut the pumpkin into 2.5 cm pieces. Place on a baking tray lined with baking paper.

Place the carrots and cauliflower florets on another baking tray lined with baking paper. Sprinkle the cumin onto both trays of vegetables and top with the drizzled olive oil and honey. Season with salt and ground black pepper and mix to make sure all the vegetables are coated.

Bake for 40 minutes or until the vegetables are cooked through and lightly caramelised. Set aside to cool slightly.

Meanwhile, make the yogurt dressing by combining the yogurt and chopped mint. Season to taste with the lemon juice, salt and ground black pepper. Toss spinach through the roasted vegetables and place on a platter. Drizzle with yogurt dressing and a bit more olive oil. Garnish with whole mint leaves and serve.

Deb Worgan