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Roasted vegetable salad with green lemon dressing

Name: Roasted vegetable salad with green lemon dressing
Prep time: 15 h
Cook time: 30 min
Total time: 15 h 30 min
Yield: Serves 2
Ingredients: 500-600g vegetables; we used a mixture of cauliflower, cooked beetroot and red onion but you can use anything that roasts nicely (carrots, butternut squash, celeriac, peppers, cherry tomatoes); 1 small preserved lemon; 4 tbsp green sauce; Pinch ground cumin; Pinch ground coriander; 90g rocket; 1 spring onion, sliced; 1 tbsp dukkah

By: Pollyanna Coupland
Food producer, delicious.

Published: 23 Apr 24
Updated: 24 Apr 24

Roasted vegetable salad with green lemon dressing

We used a mixture of cauliflower, cooked beetroot and red onion in our roasted vegetable salad, but you can customise this versatile recipe and roast up whatever veggies you have to hand. The secret to its success is the zingy dressing, which uses a few tablespoons of our easy make-ahead green sauce. Make a batch and pop in the freezer to turn into other speedy meals, such as this baked hake with green rice.

Easy
April 2024

Test kitchen approved

Serves 2
Hands-on time 15 min, oven time 20-30 minutes

Nutrition: per serving

Calories: 357kcals
Fat: 18g (2g saturated)
Protein: 10g
Carbohydrates: 33g (21g sugars)
Fibre: 11g
Salt: 2.6g

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Ingredients

500-600g vegetables; we used a mixture of cauliflower, cooked beetroot and red onion but you can use anything that roasts nicely (carrots, butternut squash, celeriac, peppers, cherry tomatoes)
1 small preserved lemon
4 tbsp green sauce
Pinch ground cumin
Pinch ground coriander
90g rocket
1 spring onion, sliced
1 tbsp dukkah

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Method

Heat the oven to 200ºC/gas mark 6. Chop the vegetables to roughly the same size, then toss with a dash of oil, salt and pepper. Place on an oven tray and roast for 20-30 minutes, depending on which vegetables you’re using. You want them to be tender when pieced with a knife but starting to colour and crisp up too.
To make the dressing, finely dice the preserved lemon (discarding seeds) and mix with 4 tbsp of green sauce and a pinch of both ground cumin and coriander. Taste and add salt if needed.
Transfer the vegetables to a bowl and dress with most of the dressing, then mix in the rocket too. Serve the salad with the sliced spring onion and dukkah sprinkled on top and drizzle with the remaining dressing.