[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Spiced roast vegetable salad by WW

Spiced roast vegetable salad

Total Time
50 min
20 min
30 min
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!


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)


250 g, cut into florets

Orange sweet potato (kumara)

400 g, cut into 2.5cm pieces


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)


  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.


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.