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ROAST RAINBOW VEGETABLE SALAD

Serves: 2

Cost Cutting Eco Friendly Gluten Free‏ Vegan Friendly

Tuck into a warming plate of colourful veg that's full of zest!

ROAST RAINBOW VEGETABLE SALAD Recipe: Veggie Magazine

Ingredients:

200g pumpkin or butternut squash, chopped into bite-sized pieces
1 beetroot, chopped into bite-sized pieces
¼ cauliflower, cut into florets
1 tbsp oil
½ tsp fennel seeds
½ tsp cumin seeds
1 large handful chopped kale
1 tbsp Meridian Crunchy Hazelnut butter
1 tsp Meridian Tahini
400g tin of cannellini beans, drained
wedge of lemon to serve

method:

  • Heat the oven to 200C/400F/Gas 6. Put the pumpkin, beetroot and cauliflower into a large roasting tin, drizzle over the oil and sprinkle with fennel and cumin seeds. Season well and roast for 30 minutes, stirring once. Stir the veg again, then throw in the kale and return to the oven for another five minutes or until everything is browned with crisp edges.
  • Leave the veg to cool a little while you make the dressing by mixing together the hazelnut butter and tahini with a little hot water to combine. Season to taste.
  • Mix together the roast veg, cannellini beans and dressing, and divide between two bowls or two lunch boxes with a wedge of lemon.
Print Recipe http://www.meridianfoods.co.uk/

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