Roasted Vegetable Salad

Roasted Vegetable Salad

0:15 To Prep
0:50 To Cook
6 Servings
Average Rating
Difficulty Easy

Who said salads need to be boring? Our Roasted Veggie Salad is full of flavours!


  • 500g potatos (kumara), peeled and cut into 2x7cm sticks
  • 500g parsnips, cut same as sweet potatoes
  • Splash of olive oil
  • 6 sprigs fresh thyme
  • 4 Roma tomatoes, halved lengthways
  • 180g roasted capsicum
  • 2 cups wild rocket
  • 1 cup small fresh basil leaves
  • Finely grated zest of 2 lemons
  • Pinch Cayenne pepper
  • 40g flaked almonds, roasted

Step 1

Preheat oven to 180°C for 15 minutes

Step 2

Place sweet potatoes, parsnips and beetroot in 28cm Sauté Pan and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste.

Step 3

Roast vegetables for 40minutes, or until tender, turning occasionally.

Step 4

In a large bowl, place all the roasted vegetables, rocket, basil leaves, lemon zest and lemon vinaigrette and toss gently to combine. Place on serving plates.

Step 5

Whisk the Tahini dressing ingredients together and drizzle over salad or serve separately on the side.

Step 6

Sprinkle salad with cayenne pepper.

Step 7

Scatter with roasted almonds and serve immediately.

Step 8

Dressing: See our recipes for Tahini dressing and lemon thyme vinaigrette

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