Roast Vegetable Salad

Ingredients:
Potato, Pumpkin, Carrot, Kumara, Herb Dressing (Cold Pressed Rapeseed Oil, Water, Vinegar, Olive Oil, Raw Sugar, Pickled Jalapeno (2%), Salt, Garlic, Lemon Juice Concentrate, Onion, Black Pepper, Oregano, Coriander, Mustard, Parsley, Natural Flavour, Thickener (Xanthan Gum)), Sundried Tomatoes ((60%), Vegetable Oil, Salt, Food Acid (330), Sugar, Herbs, Garlic, Vinegar, Preservative (223) (Sulphites)), Baby Spinach, Oil (Canola Oil (100%), Antioxidants (319, 320), Antifoaming Agent (900a)), Pumpkin Seed Kernels, Sunflower Kernels, Dried Thyme, Dried Sage.

Contains: Sulphites

Microwave:
Remove cardboard sleeve and pull back a corner of the plastic film to allow steam to release. Microwave on high for 3–4 minutes, or until hot. Carefully peel back film and leave to sit for 1 minute. Stir and enjoy.

Oven:
Preheat oven to 180°C. Remove cardboard sleeve and pull back a corner of the plastic film to allow steam to release. Heat for 12–15 minutes, or until hot. Carefully peel back film and leave to sit for 1 minute. Stir and enjoy.

Storage:
Keep refrigerated at or below 4°C.

If not consumed by the Best Before date, freeze before this date. Once frozen, store at -18°C or colder and consume within 3 months.

Do not refreeze once thawed.