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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This colourful salad is rich in antioxidants and has a delicious caramelised flavour.
1 Heat the oven to 200°C/fan 180°C/gas 4 and line two baking sheets with baking paper. Combine the chopped veg in a large bowl, then toss with the 3 tablespoons garlic-infused oil.
2 Put the vegetables on the baking sheets in a single layer, then roast for 20 min or until golden, turning occasionally to ensure even browning. Remove from the oven, cover with foil and leave to cool to room temperature (or serve warm).
3 Meanwhile, to make the dressing, put the vinegar and oil in a screw-top jar and shake well to combine.
4 Combine the cooled veg with the spinach in a large bowl. Toss with the dressing and season with pepper, then serve scattered with the roasted pumpkin seeds.
Calories 228 cal
Kilojoules 954 kJ
Total fat 14.2 g
Saturated fat 2.1 g
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