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WARM ROAST VEGETABLE SALAD

  • Prep Time
    10
  • Cook Time
    20
  • Serving
    1 People
  • Views
    212
Nothing could be more heart warming, nourishing and absolutely delicious than roast vegetables. But why just have them as a side when you can have a whole meal?
Mix through some fresh herbs and top with some toasted nuts and seeds and you have a nutrient packed lunch or dinner which will leave you feeling full, nourished and satisfied. Not only will your body thank you, but your taste buds will too!

Sometimes if you are undergoing chemo or radiation treatment, you might find more neutral flavours more palatable so you can omit the seasoning and just use salt and pepper. Tailor the recipe for how you feel on the day.

Follow The Directions

Cut vegetables into rough pieces. Dense veggies such as carrots no thicker than 1.5cm thick pieces so that they cook at a similar rate to other veg.

Step

1

Place cut veg in a bowl and add olive oil, Cajun or Moroccan seasoning, turmeric, salt, pepper, garlic powder, fresh rosemary and paprika and thoroughly coat veg.

Step

2

Spread out veg on a roasting tray and put in the oven for 20 minutes at 180/360 degrees. Check after 15 minutes and turn. You want the veg to be cooked but firm and not burned.

Step

3

While the veg is roasting, place pumpkin seeds, pine nuts and crushed walnuts in a pan with one teaspoon of olive oil and season with salt. Cook on a high heat, constantly moving until they brown and then quickly remove and set aside.

Step

4

When veg is cooking, place pumpkin seeds, pine nuts and crushed walnuts in a hot pan with one teaspoon of olive oil. Season with salt and keep moving until the seeds and nuts brown slightly

Step

5

When veg is cooked, place in a bowl and toss through fresh cut herbs.

Step

6

Plate and top with toasted nuts and seeds

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