Go Back
Roasted Vegetable Salad

Roasted Vegetable Salad

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6

Ingredients
  

  • 500g g Potatoes (kumara), peeled and cut into 2x7cm sticks
  • 500 g Parsnips, cut same as sweet potatoes
  • Splash of olive oil
  • 6 Sprigs fresh thyme
  • 4 Roma tomatoes, halved lengthways
  • 180 g Roasted capsicum
  • 2 cups Wild rocket
  • 1 cup small fresh basil leaves
  • 2 Finely grated zest of 2 lemons
  • Pinch Cayenne pepper
  • 40 g Flaked almonds, roasted

Method
 

  1. Preheat oven to 180°C for 15 minutes
  2. Place sweet potatoes, parsnips, and beetroot in 28cm Sauté Pan and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste.
  3. Roast vegetables for 40 minutes, or until tender, turning occasionally.
  4. In a large bowl, place all the roasted vegetables, rocket, basil leaves, lemon zest, and lemon vinaigrette and toss gently to combine. Place on serving plates.
  5. Whisk the Tahini dressing ingredients together and drizzle over the salad or serve separately on the side.
  6. Sprinkle salad with cayenne pepper.
  7. Scatter with roasted almonds and serve immediately.
  8. Dressing: See our recipes for Tahini dressing and lemon thyme vinaigrette