• Hagar Ozri

Roast Vegetable Salad

Updated: Apr 4

Roast vegetable salad with fresh herbs

Serve 4


This is a simple dish that is filling and satisfying and colourful, using mainly root vegetables, feel free to use other vegetables of your choice. Serve hot or cold with dips or with a hot dinner.

4 Carrots,

2 Beetroot,

1 Kumara,

1 Parsnip,

4 medium Potatoes.

½ Cauliflower (optional)

1 broccoli (optional)

Onion

8 cloves garlic roughly chopped

2 Capsicums

A large bunch of a mix of Fresh herbs such as Parsley, Mint, Coriander, Chives.

Juice of 1 lemon

Salt and pepper

Olive oil




Instructions

Heat up the oven to 200 degrees celsius,

Prepare three roasting trays lined with baking paper.

Scrub clean the vegetables of your choice and cut them to uniform bite size,

Place the pieces in a medium bowl, drizzle olive oil and sprinkle with salt, toss to coat them well.


Spread each type on a separate oven tray.

Place in the hot oven and roast for 30min, check for readiness (the vegetables should be soft with golden colour) and keep in the oven longer if needed.

Repeat with the non-root vegetable, but roast for 10 min only

Cut the capsicum garlic and onion to 1cm pieces, and roast for 10min.


Place all the roasted pieces in a large mixing bowl, add chopped herbs, lemon juice and drizzle olive oil, toss and mix well, using your (clean) hands - scoop the salad from the bottom of the bowl and bring the vegetables up to mix well, add salt and pepper to taste.


Enjoy :)



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THE ORGANIC COOK

PLANT BASED FOOD CLASSES, CATERING AND COACHING
BASED IN DUNEDIN, NEW ZEALAND

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