I kid you not this is one of the most delicious salads I've ever made!
And at this time of year, the mint really creates a cool freshness to the crunchy delight of the roast vegetables.
Enjoy!
And don't forget to tag me in your recreations! @jennas_nourishing_life
Roast Vegetable Salad with Minty Dressing
Serves: Many
As a side or main
Ingredients:
1x Red Onion, sliced
1/4 Jap Pumpkin, cut into cubes
1x red capsicum, sliced lengthways
2x zucchini, sliced into rounds
3x tomatoes, quartered
1 can of chickpeas, drained and rinsed
2 cups raw spinach
1 cup walnuts
1/4 cup sunflower seeds
1/4 cup currants
1/2 tbsp cumin
1/2 tbsp cinnamon
1 tbsp thyme leaves
Salt
Pepper
Fresh Lemon
Dressing:
1/2 cup fresh mint, finely diced
1/2 cup hulled tahini
1/2 cup olive oil
2 cloves garlic, crushed
1 tbsp mustard
1/4 cup apple cider vinegar
Method:
Pre heat the oven to 180 and prepare 2x baking trays by adding 1 tbsp coconut oil to each and sticking the trays in the oven for 2 minutes until the coconut oil has melted.
Place the chopped vegetables onto the trays and sprinkle evenly with the herbs, spices, salt and pepper.
Add the chickpeas, leaving the walnuts, sunflower seeds and currants to the side.
With your hands, thoroughly mix the vegetables through the spices and coconut oil on the tray to coat evenly.
Pop the trays in the oven and cook for half an hour
At the 25 minute mark, sprinkle the vegetables with the walnuts and sunflower seeds.
Whilst the vegetables are roasting in the oven, prepare the dressing by adding all the ingredients to a bowl and stirring well to combine.
Once the vegetables are cooked to your liking, you’re ready to assemble the salad.
To a large bowl add in the spinach leaves, followed by the roast veg & chickpeas, nuts and seeds.
Add in the currents and gently stir through.
Drizzle with the dressing (any leftover will keep in an airtight container or jar in the fridge for 1 week) and the lemon juice.
Portion into bowls and serve.
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