Roast veggie saladAugust 22, 2013
This dazzling and delicious salad will add a splash of colour to your dinner table.
Ingredients for two people
|300 g||sweet potato, chopped into 1cm cubes|
|200 g||pumpkin, chopped into 1 cm cubed|
|2||beetroot, peeled & chopped into 1 cm cubes|
|1||red onion, quartered|
|2||garlic cloves, crushed|
|2 tbs||olive oil|
|2 tsp||wholegrain mustard|
|2 tbs||parsley, finely chopped|
|100 g||feta, crumbled|
For the veggies
Preheat the oven to 200C. Place the sweet potato, pumpkin beetroot and onion on a large baking tray. Toss the garlic through the vegetables and season with sea salt and freshly cracked pepper and roast for 20 minutes.
For the dressing
In a clean jar add the olive oil, lemon juice and wholegrain mustard, screw on the lid and shake until well combined.
Toss your warm roast vegetables with your spinach. Drizzle with mustard dressing and garnish with fresh parsley and crumbled feta.
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