Roast root veggies and pumpkin with creamy minted peas

A lovely warm salad served in the middle of the table to accompany dinner, whether that be steamed chicken breast (fillet), grilled (broiled) venison chop, corned beef or roast cod. Frozen peas are what you’ll be using in winter when most of the rest of the ingredients are in season, but come summer, use freshly podded ones with butternut squash and Jerusalem artichokes.