Roasted vegetable salad

Roasted vegetable salad

Ingredients (4 servings)

400g cauliflower, cut into florets

1 red capsicum (bell pepper), thickly sliced

400g pumpkin, peeled, cut into thin wedges

1 tablespoon extra virgin olive oil

250 packet cooked whole baby beetroot, quartered

60g baby spinach

¼ cup walnuts, toasted, chopped

2 tablespoons dried cranberries

2 teaspoons orange zest

¼ cup fresh mint leaves

Orange tahini and mint dressing

¼ cup tahini

1½ teaspoons orange rind, finely grated

2 tablespoons orange juice

2 tablespoons apple cider vinegar

1 teaspoon ground cumin

1 tablespoon fresh mint, finely chopped


Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper (see Notes).

Place cauliflower, capsicum and pumpkin in a bowl. Drizzle with oil. Season well with salt and pepper. Toss to combine. Transfer to prepared tray, spreading vegetables to form a single layer.

Roast for 20 minutes or until vegetables are browned and tender. Cool for 10 minutes.

Meanwhile make the Orange, Tahini and Mint dressing; Place tahini, orange rind and juice, vinegar, cumin and mint in a jug. Season with salt and pepper. Stir to combine. Set aside.

Transfer vegetables to a bowl. Add beetroot, spinach, walnuts and cranberries. Drizzle salad with dressing and sprinkle with orange zest and mint leaves. Serve with roast lamb.

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