Roast Vegetable Salad

Roast Veg 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.

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


    • 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