Roasted Vegetable Greens with Lemon + Garlic

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This is a green salad with ALL of the extras.

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Roasted vegetables make it a perfect salad for winter with their rubust, filling and comforting toasty flavours.
Lemon and garlic have great immune boosting properties to keep those winter bugs away!
If you have never tried raw bok choy you are going to LOVE it!!
Enjoy this winter salad on its own or it is amazing with beef or salmon. 


roasted vegetable greens w/
lemon + garlic.

serves 2 as a main or 4-6 as a side

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Ingredients:

1 purple kumara, cut into cubes

2 capsicums, cut in half and core removed 

2 medium beetroots, cut into cubes 

2 zucchinis, thinly sliced lengthways 

2 bok choy’s, thinly sliced

1 spring onion, thinly sliced

Handful fresh basil, roughly chopped 

Handful of Sprouts 

Toasted flaked almonds 

Black Sesame seeds 

Dressing:

1/2 tbsp Apple cider vinegar

1 tbsp hemp oil 

2 cloves of garlic, crushed 

Juice of 1/2 lemon 

Salt + pepper 

Method:

Preheat oven to 200C. Get 2 baking trays out and set aside.

On a baking tray place the kumara, capsicums + beets on one tray- no oil needed. On another tray place the zucchini slices and drizzle with olive oil + sea salt. 

Cook the zucchinis for 15mins and remove from the oven. Continue cooking the rest of the vegetables for another 10mins. Allow to cool then roughly chop the capsicum halves. 

For the dressing add all ingredients to a cup and mix to combine.

To assemble, firstly place a layer of bok choy on a big salad plate. Followed by the roasted vegetables, spring onion, sprouts, basil, flaked almonds + black sesame seeds. Then drizzle with the dressing. Continue layering until all salad components are finished.

Rosa Flanagan