Warm Thai-spiced salad

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This vegan salad provides all of your 5-plus-a-day and is served warm with a Thai-inspired dressing.

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 red onions, cut into wedges
2 red capsicums, cut into chunks
2 yellow capsicums, cut into chunks
1kg kumarasweet-potatoX, peeled and cut into chunks
1 eggplantaubergineX, cut into chunks
Oil spray
5 medium tomatoes, halved
Fresh coriandercilantroX sprigs, to garnish
For the dressing
2 teaspoons crushed kaffir lime leaves
1 red chilli, deseeded and finely sliced
1 lemongrass stalk, bruised and chopped
Bunch fresh coriandercilantroX, plus extra to garnish
1/4 cup fresh ginger, finely chopped
2 cloves garlic, crushed
3 tablespoons sunflower oil
2 tablespoons reduced-salt soy sauce

Instructions

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1 Heat the oven to 220°C/fan 200°C/gas 7. Line a large roasting tin with baking paper. Add the onions, capsicums, kumara and eggplant and spray with oil. Roast for 20 min, turning, or until softened and lightly charred. Add the tomatoes to the tin and roast for a further 10 min. Transfer to a large serving bowl.

2 Meanwhile, whiz all the dressing ingredients in a blender until smooth, then season with ground black pepper. Drizzle over the salad and toss lightly, then serve garnished with coriander.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 7 g

Total fat 10.9 g

Saturated fat 1.6 g

Carbohydrates 68.2 g

Sugar 30.6 g

Dietary fibre 14.5 g

Sodium 433 mg

Calcium 102 mg

Iron 3.3 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.