Roast Vege Salad with Apricot Dressing
Serves 6 people
10 min prep
40 min cook
This new salad recipe is a perfect meal prep option for summer lunches or a side dish on the Christmas table.
By Kirsten Bridge
Ingredients
Roast Vege
- 1 large Kūmara, diced into 3cm chunks
- 2 Parsnips, cut into 1cm batons
- 15 Baby carrots
- 1 Red onion, cut into 8 wedges
- 8 Yams, halved lengthways
- 1 Tbsp Olive oil
- 2 tsp Dried basil
- Salt and pepper, to taste
Dressing
- 1/4 cup Orange juice
- 2 Tbsp Anathoth Farm Apricot Chutney
- 2 Tbsp Olive oil
- 1 Tbsp Balsamic vinegar
- 1 clove Garlic, minced
Salad
- 2 handfuls Baby spinach
- 50 g Feta, crumbled
- 1 handful Mint leaves
Method
- Preheat the oven to 180°C and line a large baking tray with baking paper.
- Add the roasting vegetables to a large bowl. Add the olive oil and, basil and salt and pepper, then toss until the vegetables are coated with the oil.
- Transfer the vegetables to the prepared tray and cook for 40 minutes or until tender and starting to brown.
- Mix the dressing ingredients together in a small bowl.
- Combine the spinach leaves and roasted vegetables in a large salad bowl. Drizzle with the dressing and top with feta and mint leaves.
This Recipe Uses
Apricot Chutney 410g
$6.99
410g
