Vegetable Salad with Caper Dressing

500g pumpkin, peeled and chop

400g potatoes, sliced thickly

2 tbsp oil

1/4 cup capers, drained well

200g plain yoghurt

2 tbsp lime juice

1 tbsp vegetable oil

2 baby cos lettuce

Preheat oven at 200 degrees C.  Lightly grease an oven tray.  Spread the pumpkin and potatoes over tray.  Drizzle oil all over and bake for about 25 minutes or until tender and golden.  Set aside to cool.

Finely chop 1 tbsp of capers and mix with yoghurt and lime juice.  Heat oil in a pan, add the remaining capers and fry for 10 to 15 secs until they open up.  Drain on paper towels.

Arrange roasted vegetables and cos leaves on a plate, drizzle with yoghurt dressing and sprinkle with fried capers.