ROAST VEGGIE SALAD

RECIPES

ROAST VEGGIE SALAD

I can thank my mum for this tasty recipe! We both love roast vegetables but come summer time we often don’t feel like hot food so this veggie salad was born. Served cold with fresh baby spinach tossed throughout, it’s a more filling option to its lighter lettuce based counterpart.

INGREDIENTS

  • 2 x Carrots
  • 2 x Parsnip
  • 1 x Sweet potato
  • 1 x Red capsicum
  • 1 x Small bag of Baby Spinach
  • 1 x tsp of Smoked paprika
  • 1 x tsp of Dried oregano
  • 1/2 a Lemon
  • Extra virgin olive oil
  • Himalayan sea salt

METHOD

  • Preheat the oven at 180 degrees
  • Line a roasting tray with baking paper
  • Peel and chop up the carrots, parsnip and sweet potato into roughly 2-3cm chunks just as long as they are all the same size.
  • As the capsicum will cook quicker than the other vegetables, cut it up slightly bigger
  • Place all vegetables in the roasting tray and spread evenly so they do not overlap too much
  • Cut the lemon down the middle and put one half of it in the roasting tray with the vegetables, cut surface facing up
  • Sprinkle over the paprika, oregano and a good pinch of salt
  • Drizzle some olive oil over the top and place in the oven for roughly 40 mins (check regularly as all ovens are different)
  • Once vegetables looked a little charred and are soft to touch (use a skewer or fork to check this one), pull them out and allow them to cool for 20 or so minutes
  • When the vegetables have cooled, pull out the lemon and pour the rest into a big bowl
  • Add the baby spinach and squeeze the sticky lemon over the top of the salad
  • Gently stir through and its ready to add to your dinner spread!

NOTES

  • If you like a bit of a kick, add a sprinkle of chilli powder before putting vegetables in the oven
  • Another great alternative is Masterfoods Portuguese chicken seasoning sprinkle on top in place of the paprika and oregano for a slightly different taste

ROAST VEGETABLES SERVED DIFFERENTLY FOR SUMMER 

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