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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegan salad provides all of your 5-plus-a-day and is served warm with a Thai-inspired dressing.
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.
Calories 380 cal
Kilojoules 1590 kJ
Total fat 10.9 g
Saturated fat 1.6 g
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