Assemble all the tools and ingredients.

Preheat the oven to 400°F (200°C.)

Break the broccoli into florets.

Peel the beets, and cut into wedges.

Peel and slice the onion.

Peel the pumpkin and cut into cubes.

Put the broccoli florets and pumpkin cubes into a large roasting tin. Add the garlic powder, chili flakes, and 1 tablespoon olive oil. Season with salt and black pepper and toss to mix.

In a separate roasting tray, add the beets, onion, and cherry tomatoes. Add a tablespoon of olive oil and season well.

Roast the pumpkin and broccoli mix for about 30 minutes, stirring halfway through, until the pumpkin is cooked and browned in places, and the broccoli is lightly colored and crispy at the edges.

Roast the beets and tomato mix for about 25 minutes, until the tomatoes have burst open and the onions are soft and sweet.

Meanwhile, toast the bread, then cut the bread into cubes. Core the apple and slice into bite-sized pieces. Put the chunks of bread and apples into a large mixing bowl along with the walnuts, and drizzle over the final tablespoon of olive oil and the red wine vinegar.

When the vegetables have finished roasting, add the contents of both roasting pans to the bowl. Toss together gently to combine and season to taste.

Divide between 4 bowls and scatter over the crumbled feta cheese. Enjoy!