Spiced roast vegetable salad
Pappadum, microwaved without oil or salt
200 g, cut into 2cm pieces
Low-fat natural yoghurt
250 g, cut into florets
Orange sweet potato (kumara)
400 g, cut into 2.5cm pieces
2 medium, halved lengthways and thickly sliced
1 medium, cut into thin wedges
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can
Baby spinach leaves
1 tbs, finely chopped
1 x 3 second spray(s)
- 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.
- Toss chickpeas with remaining oil and add to tray. Bake for a further 5 minutes or until heated through. Cool slightly.
- 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.