1. Preheat the oven to 200°C. Place a piece of baking paper on the baking tray.
2. Clean the vegetables.
3. Cut the piece of pumpkin into pieces, the onion into wedges, the carrot into slices and the celeriac into cubes.
4. Whisk some pepper into the oil and mix into the vegetables. Spoon the vegetables onto the baking tray.
5. Grill the vegetables in the hot oven for 25-30 minutes until tender. Toss the vegetables halfway through.
6. Scrub the orange clean and grate off some of the peel. Squeeze the orange.
7. Scoop out the flesh of the avocado and mash it with the orange juice and some orange zest to make a dressing.
8. Coarsely chop the hazelnuts. Toast the hazelnuts in a dry frying pan until golden brown.
9. Divide the vegetables between 2 plates, spoon the dressing on top and sprinkle the hazelnuts on top.

Menu suggestion: Delicious with tofu strips and whole-wheat pasta.

Source: Nutrition Centre.