Ingredients
Roasted Vegetables
- 1 Red Onion
- 1 Small Butternut Squash
- 10 Baby potatoes
- 2 Carrots
- 2 Parsnips
- 1 tbsp Olive Oil
- 1 pinch Sea salt and black pepper
Salad
- 4 Handfuls of Watercress/Rocket (arugula) salad mix
- 1 tbsp Olive Oil
- 2 tbsp Balsamic vinegar
- 2 tbsp each of fresh basil, coriander and parsley, finely chopped
- 1 pinch Sea salt and black pepper
- 30 g Light Feta (or dairy-free equivalent)
INSTRUCTIONS
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Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 200C for 35-40 minutes.
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Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
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Remove the vegetables from the oven.
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Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.