Roasted cauliflower and carrot salad

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

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1 head cauliflower, cut in florets
4 large carrots, peeled, cut in bite-sized pieces
1 teaspoon ground cumin
spray oil
4 cups spinach, roughly chopped
1 lemon, zest and juice
salt and freshly ground black pepper, to season

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Instructions

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1 Preheat oven to 200°C. Place cauliflower and carrots in a baking dish, sprinkle with cumin and spray with oil to lightly coat. Toss well. Roast for about 30 minutes until tender and browning.

2 Add spinach and toss through to wilt. Add lemon zest and lemon juice. Season with salt and pepper.

Variations

Make it gluten free: Check ground cumin is gluten free.

Nutrition Info (per serve)

Calories 113 cal

Kilojoules 470 kJ

Protein 7 g

Total fat 3 g

Saturated fat 0 g

Carbohydrates 15 g

Sugar 11 g

Dietary fibre 9 g

Sodium 250 mg

Calcium 130 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.