Ingredients

• 1 small (about 150g) orange sweet potato (kumara), peeled, cut into wedges
• 150g butternut pumpkin, peeled, deseeded, cut into wedges
• 1 coliban (washed) potato, peeled,
• cut into wedges
• 1 parsnip, peeled, cut into batons
• 1 turnip, ends trimmed, peeled,
• cut into wedges
• 1 swede, peeled, cut into wedges
• 1 carrot, peeled, cut into batons
• 15 prosciutto slices, halved
• 2 tbs olive oil
• Sea salt & freshly ground black pepper
• 130g (1/2 cup) Greek-style yoghurt
• 1 tbs finely chopped fresh mint
• 2 1/2 tbs fresh lemon juice
• 2 tsp olive oil, extra
• 2 garlic cloves, crushed
• 1 ripe avocado, halved,
• stone removed, peeled
• 1/2 small red onion, finely chopped
• 1 x 150g pkt baby spinach leaves
• 1 x 80g pkt baby rocket leaves

Description

Curly Jo's Roasted Rustic Roots With Creamy Garlic Yoghurt Drizzle & Avocado Sauce Recipe - Preheat Oven To 200°C. Wrap Sweet Potato, Pumpkin, Potato, Parsnip, Turnip, Swede And Carrot In Prosciutto. Place, In A Single Layer, In A Roastin

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