Roasted Vegetable Happy Salad
An easy vegetable dish ready to bring a smile to your face with its fresh and zingy flavours and a crunch from the garlicky croutons. It is super healthy but no one needs to know that part! Serve alone or with grilled meat or fish.
Ingredients
1 carrot, chopped
2 whole beetroot, peeled and chopped 1 sweet potato, peeled and sliced in to rounds
1 parsnip, cut in batons
6 brussel sprouts, sliced in half
2 cups of curly kale, stalks removed and discarded
1 tbsp olive oil
1 lemon, freshly squeezed
1 tsp Dijon mustard
Salt and pepper
2 thick slices of Sourdough bread 1 clove garlic, peeled
1 pomegranate
Dressing
1 tbsp cider vinegar
1 tsp honey or maple syrup 1 tsp Dijon mustard
Salt and pepper
Method
Pre-heat oven to 180C (350F).
To make dressing mix all dressing ingredients together and set aside.
Mix all vegetables, except for the kale, in a bowl and add mustard, olive oil and lemon juice. Mix through well and season with salt and pepper.
Roast in oven for 25 minutes or until all vegetables are cooked through.
Tear sourdough bread into small pieces, drizzle with olive oil and rub with garlic clove. Roast on a tray in oven for 10 minutes until golden brown.
Fold the croutons and vegetables together and add the kale with an extra tablespoon olive oil.
Pop into a serving bowl, drizzle with dressing and sprinkle with pomegranate arils(optional).