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Roast vegetable salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
70 minutes
70 minutes
Elevate your Meat-free Monday with a 5-star leftover Christmas roast veggie salad.
Ingredients:
- 750g (1/2 large) butternut pumpkin, peeled, cut into 3cm pieces (see card)
- 1kg sebago potatoes, scrubbed, cut into 3cm pieces
- 2 brown onions, halved, cut into wedges
- olive oil cooking spray
- 1 tsp dried thyme
- 275g baby roma tomatoes, halved
- 400g can chickpeas, drained, rinsed
- 18.20 gm olive oil
- 2 lemons, juiced
- 2 garlic cloves, crushed
- 9.00 gm white sugar
- 250.00 ml flat-leaf parsley leaves, roughly chopped
Instructions:
- Preheat your oven to 200°C. Arrange pumpkin, potatoes, and onions on a large baking tray. Give them a light spray of oil, then season with salt, pepper, and thyme. Roast for 40 minutes until golden and tender.
- Roast tomatoes on baking tray for an additional 20 minutes.
- Combine roasted vegetables and chickpeas in a large bowl. Whisk together oil, 1/2 cup lemon juice, garlic, and sugar until well mixed. Pour the dressing over the vegetables, add parsley, and gently toss to combine. Serve and enjoy!