Roast veggie salad

August 22, 2013
by hellofreshau Uncategorized @au

    This dazzling and delicious salad will add a splash of colour to your dinner table.

    Roast Veggie Salad

    Ingredients for two people

    300 gsweet potato, chopped into 1cm cubes
    200 gpumpkin, chopped into 1 cm cubed
    2beetroot, peeled & chopped into 1 cm cubes
    1red onion, quartered
    2garlic cloves, crushed
    2 tbsolive oil
    1lemon, juiced
    2 tspwholegrain mustard
    100 gspinach
    2 tbsparsley, finely chopped
    100 gfeta, crumbled

    Hellofresh recipe

    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.

    To serve

    Toss your warm roast vegetables with your spinach. Drizzle with mustard dressing and garnish with fresh parsley and crumbled feta.

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    Camelia says:

    I will try it! it looks delicious!

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