Sunday roast vegetable salad

Serves: 1

Time to make: 40 mins

Ingredients

½ cup 2cm cubed butternut
½ cup 2cm cubed kumarasweet-potatoX
½ cup 2cm cubed eggplantaubergineX
⅔ cup 2cm cubed courgettezucchiniX
½ small red onion, peeled, quartered
1 cup washed, torn silver beet
¾ cup cooked quinoa
1 tablespoon pumpkin seeds
2 teaspoons dukkah (or za’atar) (see tip)
2 tablespoons chopped fresh Italian parsley (see variation)
30g feta, crumbled
4 teaspoons red wine vinegar
1 teaspoon honey
2 teaspoons Dijon mustard
2 teaspoons extra virgin olive oil and 1 teaspoon sesame oil, mixed together

Instructions

Stay Awake

1 Preheat oven to 180°C. Line a roasting dish with baking paper. Add first five vegetables and roast for 30 minutes, or until golden. Remove from oven and leave to cool.

2 Place cooled roast vegetables in a salad bowl. Add silver beet. Scatter with the quinoa, pumpkin seeds and dukkah. Add the fresh herbs and feta.

3 Whisk vinegar, honey and Dijon mustard together. Blend in the oil to emulsify, and pour over salad. Toss twice to combine.

Variations

You can use any fresh mixed herbs that you like instead of parsley.
For a non-vegetarian option, use fewer roast veges and add some leftover roast lamb, beef or chicken.
Make it gluten free: Check dukkah and mustard are gluten free.

HFG tip

Dukkah is available at some main supermarkets, or try speciality stores.
Note: Cost per serve is less if using leftovers.

Nutrition Info (per serve)

Calories 597 cal

Kilojoules 2500 kJ

Protein 20 g

Total fat 30 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 23 g

Dietary fibre 14 g

Sodium 700 mg

Calcium 270 mg

Iron 6 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.