Roast Vegetable Salad

By Marion McConnell

 

Use organic ingredients where possible

Around 700g pumpkin, peeled and chopped into inch size chunks

2 medium beetroot, washed and chopped into 1/2 inch size pieces

2 zucchini, chopped into 1 inch size chunks

1 small head broccoli, cut into medium size florets

1 handful tamari almonds (or dry roasted cashews), roughly chopped

2 shallots, sliced finely

4 handfuls of greens (a mix of rocket with baby spinach or curly lettuce is nice)

1 tbsp chopped parsley

1 tin chickpeas, rinsed and drained

Fresh or dried rosemary

Sea salt and black pepper

EV cold pressed olive oil

Goats cheese or feta (optional)

 

Dressing

3 tbsp EV cold pressed olive oil

1/2 tbsp balsamic vinegar

1 tsp tahini

sea salt & black pepper

 

Preheat oven to 180℃

Place pumpkin and beetroot in baking tray.  Drizzle over some olive oil and mix through with hands, making sure the base of tray is oiled.  Sprinkle with rosemary, salt and pepper.

Place in oven and bake 30 minutes, toss/turn and bake another 30 minutes or until cooked to liking.

While the vegetables are cooking, lightly steam the zucchini and broccoli for a few minutes until just cooked.

In a large salad bowl, place greens, shallots, nuts, parsley and chickpeas.  Add steamed and roast vegetables,  drizzle with dressing and toss through.  Garnish with goats cheese.

Dressing – mix all ingredients together in a cup or small glass jar.