Roast Vegetable Salad
This salad is super filling and is great served on it own or as an side to a piece of grilled fish or meat. I like to make a big batch of this and have it cold for lunch the next day.
Ingredients
Serves 4
- 2 potatoes
- 1 zucchini
- 1 sweet potatoe
- 1/4 of a pumpkin
- 3 carrots
- 3 parsnips
- a handful of broccoli florets
- Handful of cauliflower florets
- Handful green beans cut in half
- 4 asparagus stalks cut in half
- ½ puy lentils
- 2 cups water
- 1.5 tbs coconut oil, butter or ghee
- 4 heaped tbs cottage cheese
- 2 stalks rosemary
- 4 large handfuls of baby spinach
- 1 cup balsamic vinegar
- 1 tbs maple syrup or sweetener of choice
Method
- Peel and chop all veggies in bite size pieces
- Boil a large pot of water and add potatoes, carrots, parsnips and sweet potatoes- boil for 8 minutes
- Drain and add back to the pot.
- Add the oil//butter/ghee and mixture around to coat vegetables
- Place veggies on a lined tray (you may need two). Sprinkle with rosemary
- Cook for 40 minutes and turn halfway through
- While the vegetables are in the oven add puy lentils and water to a small spot, bring to the boil then simmer for approx 10 minutes until tender.
- On another lined tray place the rest of the vegetables and put in the oven for the last 15 minutes
- After 40 minutes check that all vegetables are cooked through and that potatoes are golden and crunchy
- Remove from oven
- In 4 large bowls add add spinach then add all vegetables, sprinkle with puy lentils and top with cottage cheese and balsamic reduction
Balsamic Reduction
- Thermomix- Add balsamic vinegar and sweetener of choice- Varoma, speed 1 for 18 minutes
- Pot- add all ingredients, bring to the boil and simmer for 18 minutes