Roast Vegetable Salad
This simple Roast Vegetable Salad makes a great easy dinner or side dish.
Servings: 6 people
Calories: 231kcal
Equipment
- Baking Tray
Ingredients
- 500 grams pumpkin chopped into 4cm pieces
- 300 grams sweet potatoes chopped into 4 cm pieces
- 120 grams zucchini chopped into 4 cm pieces
- 200 grams carrots chopped into 4 cm pieces
- 1 red capsicum chopped into 4 cm pieces
- 1 tablespoon extra virgin olive oil
- 100 grams peas cooked
- 1 cup couscous
- 20 grams butter
- 1 cup hot water
Instructions
- Pre-heat oven to 190 degrees celsius (fan-forced).
- Place the chopped vegetables onto a baking tray and lightly drizzle with olive oil and season with salt and pepper. Cook for 30 minutes before carefully turning and cooking for a further 20 minutes or until roasted.
- To prepare the couscous, place the couscous in a large bowl. Carefully add the hot water and stir to combine. Cover the top of the bowl with cling wrap or a towel and let sit for 5 minutes or until the water has all absorbed and the couscous is light and fluffy. Add the butter and stir through with a fork.
- Add the peas and roasted vegetables and gently mix to combine.
- Transfer to a serving plate and sprinkle with feta just before serving.
Notes
- You can use any type of root vegetable which can be roasted for this recipe, corn is and baby spinach leaves are also great additions.
- The vegetables can be sliced into larger/small pieces, however this will impact the cooking time.
- This recipe can be doubled.
- To make dairy free - omit the feta.
- Either regular or wholemeal couscous can be used for this recipe.
- Once prepared, this recipe can be stored in the fridge for 2 -3 days.
Nutrition
Serving: 0g | Calories: 231kcal | Carbohydrates: 45g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 746mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20550IU | Vitamin C: 46mg | Calcium: 63mg | Iron: 2mg