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Oct 11

Roasted Vegetable Salad (2 portions)

1x large sweet potato, peeled or unpeeled and cut into wedges
1x large red pepper, deseeded and cut into thick strips
4x carrots, cut in half and long ways
1x packet baby leeks
2x tbsp. avocado oil
1x tbsp. jeera/cumin seeds
1x tsp dehydrated onion flakes
Milled course salt
½ disc feta cheese, crumbled
4x tbsp. freshly chopped coriander/cilantro

Calories: 341 per portion

There are so many optional extras with regard to roasting, from fresh herbs like rosemary, to whole garlic cloves, nuts, seeds and just about any, if not all vegetables. This one is really one to experiment with.

Method:

Preheat the oven to 180°C.
Cover a baking tray with tin foil and add your cleaned, peeled and chopped vegetables. Lightly spoon over your avocado oil and sprinkle your jeera/cumin, onion flakes and course salt. Cook for approximately 35-45mins – remember toss at least once during cooking time to avoid burning. Once the vegetables are cooked through, plate and sprinkle over the coriander/cilantro and feta cheese and serve. No dressing required.