wow, that looks tasty!
Roast Winter Vegetable & Thyme Salad
- Amount Per Serving
- Energy
- 2495kJ (595 Cal)
- Protein
- 15g
- Fat,total
- 3g
- - saturated
- 0.2g
- Carbohydrates
- 106.7g
- Sugars
- 32.5g
- Sodium
- 403.3mg
What do I need?
- 750 g Kent Pumpkin
- (Peeled, Cubed)
- 1 kg Sweet Potato
- (Peeled, Cubed)
- 2 Onions
- (Sliced)
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Thyme
- 5 Roma Tomatos
- (Cubed)
- 400 g Chickpeas
- (Rinsed)
- 2 tbsp Lemon Juice
- 2 Garlic Cloves
- (Crushed)
- 2 tsp White Sugar
- 1 cup Fresh Parsley
- (Chopped)
How do I make it?
- Preheat oven to 200°C.
- Place pumpkin, potatoes and onions on a large baking tray.
- Spray lightly with oil. Season with salt, pepper and thyme. Roast for 30 minutes.
- Add tomatoes to baking tray and roast for a further 10 minutes.
- Add chickpeas and roast vegetables to serving bowl.
- Whisk oil, lemon juice, garlic and sugar in a bowl until well combined.
- Add parsley and dressing to salad.
Serve.
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