Step 1

Preheat the oven to 180°C/350°F (fan forced).

Step 2

Mix the spices together in a bowl.

Step 3

Toss the eggplant, sweet potato and beetroot in 2 tbsp of olive oil and two thirds of the spice mixture and sea salt.

Step 4

Place on a large baking or oven tray (in a single layer) and roast for 15 minutes.

Step 5

Toss the cauliflower and red capsicum in the remaining spice mix and olive oil. Add to the other veggies along with the pistachio nuts and bake for another 15 minutes.

Step 6

Mix the dressing ingredients together.

Step 7

Allow the veggies to cool for 10 minutes and toss through the mint and dressing.

Step 8

Mix the yoghurt sauce ingredients together in a small bowl.

Step 9

Smear the yoghurt sauce over a serving plate. Top with the vegetable salad and enjoy immediately.

Step 10

You can make the dressing/yoghurt sauce ahead and put together when serving.

Step 11

Store in an airtight container in the fridge.