Saturday Recipe: Epic Roasted Veggie Salad

Amber Sewell-Green shows you how to make an impressive salad.

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This salad is packed with flavour and made from seasonal veggies that are super cheap right now. You can also adjust what veggies you put in it based on what’s in season or in your fridge; mushrooms, cauliflower, turnip and capsicum all work well. This dish is great served hot or cold to suit your mood. Add chicken for a meatier option, or just have with the beans and veg for a protein-packed dish that will keep you satisfied and working strong. It’s a great meal to share with friends, or save the leftovers for weekly meals. Just chuck everything in a large baking dish for 40 minutes and serve with the beans & spinach-voila.

Ingredients: serves 4

½ Broccoli, chopped

2 Beetroot, cut into large cubes

1 Cup Cabbage, sliced into strips

1 Cup Sweet potato or pumpkin, cut into large cubes

1 Tbs Olive Oil

1 Tbs Lemon Juice

2-3 Garlic cloves, whole * can used jarred garlic

2 tsp each of Rosemary and Thyme

* Optional: 2 chicken breast fillets, or 4 small thigh fillets, trim the fat and make a few slices in the surface so they cook evenly.

* Generous sprinkle each of salt and pepper (adjust to taste)

(Approximately 2 cups of root veggies, and 2 cups other veg- can adjust the types of veggies)

For a budget saving tip, try using frozen spinach, found cheapest at ALDI.

 

Serve with:

1 Tin Barlotti or Butter Beans, drained

* Optional: 1 Cup Baby spinach or English Spinach- if English, cook for 5 minutes in boiling water, drain.

* Drizzle with Balsamic Vinegar & Olive Oil

 

Extra Extra Delectable Dressing:

Bring this dish up a notch by serving with this dressing

2 Tbs Tahini or nut butter e.g. peanut or almond butter

1 tsp Cumin

Juice of 1 lemon (or ½ cup bottled lemon juice)

1 Garlic Clove, minced

½ Cup Plain Yogurt (optional)

~Add water to thin out~

 

Method:

1. Preheat the oven to 200žC.

2. Spray a large baking dish with a little oil, add the chopped veggies, garlic, olive oil, lemon juice, herbs, salt & pepper. Use your hands to mix and coat everything well. Add the chicken (if using), spaced evenly and ensure it’s coated with the oil and herbs.

3. Bake in the oven for approximately 40 minutes, or until the vegetables are soft and slightly crispy, and the fluid from the chicken runs clear.

4. Remove from the oven, mix through the beans, spinach, oil and vinegar.

5. Add dressing if you so desire.

 

Image: Joan Nova, Flickr, no changes made.

 

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