Serves 4 as a main, 6 as a side
INGREDIENTS
1 capsicum, deseeded and chopped
6 Brussels sprouts, halved
1 red onion, sliced in wedges
1 beetroot, peeled and cubed
2 carrots, sliced
a wedge of pumpkin, diced
3 packed cups spinach, lettuce or kale (or a mixture of all)
½ cup crumbled feta or shaved Parmesan
Dressing
3 tbsp olive oil
2 tbsp maple syrup
1 tbsp balsamic vinegar
METHOD
Preheat the oven to 200°C and add all the vegetables except salad greens to a roasting dish. Drizzle with olive oil and season well with salt and pepper.
Bake for 40 minutes, or until the vegetables are soft and just starting to caramelise around the edges. Set aside to allow to cool for 10 minutes.
Arrange the salad leaves on a large platter or salad bowl. Scatter the roasted vegetables evenly over and top, followed by the feta or Parmesan.
Combine the dressing ingredients in a small bowl and drizzle over the salad to serve.
This recipe featured in our third Social Club newsletter.
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