Roast Veg Salad
This flavoured filled salad does not underdeliver. Even the biggest meat eaters will be pleasantly satisfied!
Serve alongside your preferred choice of protein or enjoy as is. A serving of this contains a healthy dose of energy boosting carbs, plant-based protein, and anti-inflammatory fats.
And more importantly, it’s an easy way to boost your daily vegetable intake. This is a great lunch meal so be sure to make a big batch and enjoy those leftovers.
INGREDIENTS:
Salad
- pumpkin
- cauliflower
- beetroot
- red onion
- couscous
- rocket OR baby spinach
- goat cheese
- raw walnuts
Dressing
- Small bunch of mint leaves, roughly chopped or torn with hands
- lemon juice from 1 large lemon
- 4 Tbs olive oil
- 2 tsp honey
- 3 Tbs balsamic vinegar
- Salt & pepper
METHOD:
- Cut up pumpkin, cauliflower, beetroot and red onion into bite-sized chunks.
- Season veg with a good drizzle of extra virgin olive oil and a combo of preferred spices. I like cumin, italian herbs, and salt and pepper for this recipe.
- Roast veggies in oven at 200C for 30 mins or until golden. More colour = more sweetness = more flavour!
- Cook the couscous. I added 1/2 cup to just over 1/2 cup boiling water. Let it boil for a minute then take off the heat and cover with a lid. Let it sit for 10 minutes so the water fully absorbs.
- Plate up starting with a bed of couscous, followed by a few handfuls of fresh rocket leaves, then the roasted veg. Finally top with walnuts, chunks of goat cheese and a good drizzle of the lemon and mint dressing.
Kristen Djermanovic (nee Papathanasiou) is our Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
Click here to read her bio or book an appointment online.
