B00CU1W244_EBOK

vegetable salad
alsa verde
COOK 1 hour
esome salad perfectly balances the natural
of roast veggies with a zesty salsa verde dressing.
tantial meal, toss with 1⅓ cups (200 g) cooked
for 1 bread unit per serve, and add your choice
(meat, chicken, fish, eggs or tofu).
e oven to 220°C.
eetroot in a small baking dish, season to taste with
pper and cover with foil. Roast for 30 minutes, then
e foil and continue to roast for a further 25–30 minutes
, combine the sweet potato, carrot, onion and garlic
paper-lined baking trays, spray with cooking oil and
taste with salt and pepper. Scatter over the rosemary
seeds, then add to the oven when you remove the foil
eetroot. Roast for 25–30 minutes until the vegetables
and tender.
ressing, then squeeze four cloves of garlic from their
ix into the dressing.
e roast vegetables and spinach on plates, then drizzle
essing and scatter with mint.
ded crunch, top this salad with 40 g toasted pepitas