Roasted cauliflower and carrot salad

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Total cost: $9.56 / $2.39 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 470kJ

Calories 113cal

Protein 7g

Total fat 3g

–Saturated fat 0g

Carbohydrates 15g

–Sugars 11g

Dietary fibre 9g

Sodium 250mg

Calcium 130mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.