Photo of Spiced roast vegetable salad by WW

Spiced roast vegetable salad

12
10
7
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
As a dinner time side or as a lunch time salad, these roasted veggies will not disappoint. Rustic texture and flavour will make this simply irresistible!

Ingredients

Pappadum, microwaved without oil or salt

36 g

Cheese, paneer

200 g, cut into 2cm pieces

Low-fat natural yoghurt

½ cup(s)

Cauliflower

250 g, cut into florets

Orange sweet potato (kumara)

400 g, cut into 2.5cm pieces

Zucchini

2 medium, halved lengthways and thickly sliced

Red onion

1 medium, cut into thin wedges

Canola oil

1 tbs

Garam masala

1 tsp

Chilli powder

¼ tsp

Ground turmeric

¼ tsp

Canned chickpeas, rinsed and drained

1 400g can

Baby spinach leaves

60 g

Fresh mint

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Spread cauliflower, sweet potato, zucchini and onion on prepared tray and drizzle with 3 teaspoons oil. Sprinkle with garam masala, chilli and turmeric and toss to coat. Bake for 25 minutes or until golden and tender.
  2. Toss chickpeas with remaining oil and add to tray. Bake for a further 5 minutes or until heated through. Cool slightly.
  3. Toss spinach and paneer with vegetable mixture. Combine yoghurt and mint in a small bowl. Season with salt and pepper. Drizzle yoghurt mixture over salad to serve.

Notes

SERVING SUGGESTION: Pappadums.TIP: Cook extra vegies to make a Roast vegie toasted wrap for tomorrow’s lunch. Increase ingredients used in Step 1 and 2 by one-quarter and cook as directed. At the end of Step 2, remove one-fifth of the vegetable mixture and set aside to cool. Cover and place in fridge. The next day, fill 1 x 40g gluten-free tortilla with vegetable mixture (roughly chopped). Roll to enclose filling. Cook in a preheated sandwich press until warmed through and golden. Serve with 1 teaspoon mango chutney and 1 tablespoon low-fat natural yoghurt.