Roast Vegetable Salad with Dressing Variations
A delicious side dish for any season. Or make in bulk for a filling and healthy weeks worth of lunches.
Ingredients
Roast Vegetables
- Potato 3-4cm chunks
- Pumpkin 2-3cm chunks
- Parsnip cut into three and spilt the larger part in half
- Kumara 3-4cm chunks
- Beetroot 2-3cm chunks
- Carrot 1cm chunks
- Red Onion quartered
- Capsicum quartered
- Courgette 2-3cm chunks
- Mesclun salad mix
- Garlic Bulb one half
- Good glugs of olive oil
- Salt and Pepper
Citrus Dressing
- 1/2 cup of a juiced lemon 125 ml
- 1/2 cup of a juiced orange 125 ml
- 1 Tbsp of honey
- 1/4 cup of oil 62.5 ml
- 1 tsp of chilli flakes optional
- Salt and pepper to taste
Yoghurt and Mint Dressing
- 1 cup of yoghurt 250 ml
- 1/4 cup of finely chopped mint leaves
- 1 Tbsp of lemon juice
- 1 tsp of honey
- 1 garlic clove minced or finely grated/chopped
- 1/4 tsp of ground cumin optional
Instructions
Roast Vegetables
- Preheat the oven to 200 degrees fanbake.
- Arrange the vegetables onto your largest or two separate oven trays.
- Give them a good few glugs of olive oil and season well.
- Use clean hands to toss the vegetables throughout the oil and seasoning. You want them to all be covered.
- Cook for 30 minutes (giving the tray a few shakes throughout the cooking time).
- Take out of the oven and squeeze the garlic out of its skin and toss throughout the vegetables.
Citrus Dressing
- Grab an old jam jar with a screw lid to prepare the citrus dressing.
- Combine all the ingredients in the jar and screw the lid shut.
- Shake the jar until all the ingredients are combined.
- Taste the dressing and season with salt and pepper.
Yoghurt and Mint Dressing
- Place all the ingredients in a bowl to combine.
- Taste the dressing and add a little more lemon juice if needed.