Roasted Vegetable Salad
Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 400g cauliflower, cut into florets
- 1 red capsicum, thickly sliced
- 400g kent pumpkin, peeled, cut into thin wedges
- 1 tbsp. extra virgin olive oil
- 250 packet cooked whole baby beetroot, quartered
- 60g baby spinach
- 1/4 cup walnuts, toasted, chopped
- 2 tbsps. dried cranberries
- 2 tsps. orange zest
- 1/4 cup fresh mint leaves
- 1/4 cup ORANGE TAHINI AND MINT DRESSING:
- 1 1/2 tsps. tahini
- 2 tbsps. orange rind, finely grated
- 2 tbsps. orange juice
- 1 tsp. apple cider vinegar
- 1 tbsp. ground cumin
- fresh mint, finely chopped
Method
- Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.
- Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.
- Meanwhile make the Orange, Tahini and Mint dressing; Place tahini, orange rind and juice, vinegar, cumin and mint in a jug. Season with salt and pepper. Stir to combine. Set aside.
- Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve.
