Smoked chicken and roasted vegetable salad
- 2 golden kumarasweet-potatoX
- 12 mushrooms
- 2 courgetteszucchini, 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
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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)
Lynette says: "This is an absolute favourite in our household! It's low-GI, low-fat, delicious and so easy!"
Nutrition Info (per serve)
Total fat 15.6g
–Saturated fat 3.6g
Dietary fibre 5g
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