Roasted vegetable salad with caper dressing

Method

• Step 1
  Preheat oven to 180°C/160°C fan-forced. Line a large roasting pan with baking paper.
• Step 2
  Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.
• Step 3
  Place potato, onion, capsicum and 1 tablespoon oil in prepared pan. Toss to combine. Roast for 30 minutes or until vegetables are just tender. Add tomatoes. Roast for 15 minutes or until tomatoes are tender and just collapsing. Cool to room temperature. Cover. Refrigerate.
• Step 4
  Place lemon juice, capers, parsley and remaining oil in a screw-top jar. Secure lid. Shake to combine.
• Step 5
  Place potato mixture in a large bowl. Add spinach. Drizzle with lemon juice mixture. Gently toss to combine. Serve.