B00CU1W244_EBOK

1 SERVE =
½ unit bread
1½ units vegetables
1 unit fats
Roast vegetab
with salsa verd
SERVES 4 PREP 20 mins
1 bunch beetroot, trimmed, peeled
and sliced into 2 cm wedges
300 g sweet potato, peeled and cut
into 3 cm pieces
1 carrot, cut on the diagonal into
5 mm thick rounds
2 red (Spanish) onions,
cut into 2 cm wedges
1 head garlic,
cloves separated, unpeeled
cooking oil spray
2 sprigs rosemary, leaves stripped
or 2 teaspoons dried rosemary
2 teaspoons cumin seeds
1 quantity Salsa Verde (see page 207), to serve
120 g baby spinach leaves
handful mint leaves, to garnish
1
2
3
4
5
This wholesome salad p
sweetness of roast vegg
For a substantial meal,
couscous for 1 bread un
of protein (meat, chick
Preheat the oven to 220°
Place the beetroot in a sm
salt and pepper and cove
remove the foil and conti
until tender.
Meanwhile, combine the
on baking-paper-lined ba
season to taste with salt
and cumin seeds, then ad
from the beetroot. Roast
are golden and tender.
Make the dressing, then
skins and mix into the dr
Arrange the roast vegeta
over the dressing and sca
Tip: For added crunch, top