Smoked chicken and roasted vegetable salad

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

2 golden kumarasweet-potatoX

12 mushrooms

2 courgettezucchiniXszucchini, summer squashX

1 punnet cherry tomatoes

2 capsicums (different colours if possible)

1 carrot

beans, snow peas etc (or any other vegetable you have that can be roasted)

handful of pine nuts, toasted

1 teaspoon soy sauce

2 teaspoons chopped fresh herbs (rosemary or basil are great)

salt and pepper if desired

smoked 1 chicken

1 tablespoon light honey mustard dressing

Instructions

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1 Preheat oven to 180°C.

2 Chop all vegetables (except tomatoes) into bite-sized chunks and place in a large bowl. Add soy sauce, herbs, pine nuts, salt and pepper. Toss until vegetables are coated in seasonings.

3 Line a large oven tray with baking paper and evenly layer vegetable mix on the tray. Place cherry tomatoes between vegetables. Give it all a very quick, light spray with olive oil.

4 Bake vegetables for 15-20 minutes or until cooked through, turning once (cooking time will vary depending on vegetables used and size of chunks). Remove from oven once cooked and leave to cool.

5 Remove skin from chicken and shred into a large bowl. Add vegetables and dressing and toss until nicely mixed.

6 Serve with a garnish of sliced spring onions, or a sprinkling of toasted sesame seeds.

Recipe supplied by Healthy Food Guide reader, Lynette Prujean (Warkworth)

HFG tip

Lynette says: "This is an absolute favourite in our household! It's low-GI, low-fat, delicious and so easy!"

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 46.2 g

Total fat 15.6 g

Saturated fat 3.6 g

Carbohydrates 24.5 g

Sugar 9.3 g

Dietary fibre 5 g

Sodium 320 mg

Calcium 70 mg

Iron 3.7 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.