Roasted Vegetable Salad
This is such a simple recipe to through together. You just throw all the veg to roast in the oven to soften, then you are good to go. It feels really hearty thanks to the meatier veg, such as aubergine and courgette, making it filling whilst still enjoying the lightness of a salad. Ingredients (serves 4)
1 clove of garlic 100g of rocket 1 aubergine 2 courgettes 3 peppers (any colour) 10 baby plum tomatoes 2 tsp dried basil Zest of one lemon Pink Himalayan Salt and Black Pepper
For the dressing 3 tbsp of olive oil 3 tbsp of apple cider vinegar 1 tbsp Brown Rice Miso optional: a drizzle of honey or maple syrup
Preheat the oven to 180c
Half the tomatoes, then cut all the veg into 2-3cm cubes pieces.
Place the veg in a baking tray, then sprinkle the basil and drizzle with olive oil, salt and pepper.Mix well, then roast in the oven for 25 mins or until soft.
While the veggies cook, you can make the dressing by mixing all the ingredients in a small bowl.
Once the vegetables have cooked, place in a serving bowl. Mix through the lemon zest and dressing, adding the rocket just before serving.