roasted-vegetable-salad

Roasted Vegetable Salad

Total time: 50 minutes

Serves 4

7.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 - Parsnips, peeled and cut into bite-sized pieces

1 - Sweet potato, peeled and cut into bite-sized pieces

1 - Carrot, peeled and cut into bite-sized pieces

1 tb - Olive oil

2 tsp - Ground cumin

2 tsp - Ground coriander

⅓ cup - Walnuts

1 tb - Toasted sesame seeds

4 cups - Baby spinach

¼ cup - Greek yogurt, reduced fat

UTENSILS

Oven, Baking tray, Baking paper, Food processor, Bowl, Serving plate, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 180°C.

2. Toss the sweet potato, parsnips and carrot with the olive oil. Place them on a baking tray lined with baking paper. Bake for 35-40 minutes until tender and golden.

3. Place the cumin, coriander and walnuts in a food processor and blend until the mixture resembles breadcrumbs. Pour into a bowl and stir through the sesame seeds.

4. Transfer cooked vegetables and baby spinach to the serving plates.

5. Drizzle over the yogurt and sprinkle over the walnut mixture to serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 219g