Ingredients

The following ingredients have 2 Servings
  • 1 Red onion
  • 1 Butternut Squash (small)
  • 10 Baby potatoes
  • 2 Carrot
  • 2 Parsnips
  • 1 tbsp Olive oil
  • 1 pinch Sea salt and black pepper
  • 4 Handfuls of Watercress/Rocket (arugula) salad mix
  • 1 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Fresh basil (finely chopped)
  • 2 tbsp Fresh coriander (cilantro) (finely chopped)
  • 2 tbsp Fresh parsley (finely chopped)
  • 1 pinch Sea salt and black pepper
  • 30 g Light Feta ((or dairy-free equivalent))

Instruction

  • Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tablespoon of olive oil and some salt and pepper and mix well.
  • Put onto a baking tray in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes.
  • Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
  • Remove the vegetables from the oven.
  • Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.