Spiced roast vegetable salad
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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, cooked without added fat
36 g
Cheese, paneer
200 g, cut into 2cm pieces
Plain or natural yoghurt, low-fat, no added sugar
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
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.
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