Roast vegetable salad
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Easy
- October 2007

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Serves 4
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Takes 20 minutes to make and 35-40 minutes to roast
This healthy vegetarian salad recipe is substantial enough to eat as a main course.
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Vegan recipes
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Vegetarian recipes
Nutrition: per serving
- Calories
- 284kcals
- Fat
- 14.1g (2.1g saturated)
- Protein
- 6.3g
- Carbohydrates
- 35.8g (14.5g sugar)
- Salt
- 0.1g
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Ingredients
- 1 medium butternut squash, peeled, deseeded and cut into chunks
- 2 red peppers, deseeded and cut into large chunks
- 350g small new potatoes, cut into wedges
- 3½ tbsp olive oil
- Leaves from 2 fresh rosemary sprigs, roughly chopped
- 1 garlic clove, finely chopped
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp reduced-salt soy sauce
- 150g bag mixed salad leaves
Method
- Preheat the oven to 190C/ fan170C/gas 5. Arrange the butternut squash, peppers and potato pieces in a roasting tin and drizzle with 3 tablespoons of the olive oil. Scatter with the rosemary leaves and garlic. Season and toss together. Roast in the oven for 35-40 minutes, turning halfway, until tender.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. When hot, add the pumpkin and sesame seeds and cook, stirring constantly, for 30 seconds, until golden – they might start to pop! Remove from the heat, cool slightly, then stir in the soy sauce.
- Divide the salad leaves between 4 serving plates. Arrange the roasted vegetables on top, drizzling over any pan juices, then spoon over the toasted seeds to serve.
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delicious. tips
Ring the changes with this vegetarian dish by serving it with haloumi. Simply flour and pan-fry slices of haloumi until hot and golden. Squeeze over some lemon juice to serve.
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