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Roast vegetable salad

Serves  3 - 4
Prep time: 20 mins
Cooking time: 20mins

Leftover veggies? Turn them into lunches that will have your colleagues turning their heads.

Ingredients

Method

  • ½ cauliflower
  • 2 carrots
  • 1 medium kumara
  • 1 broccoli
  • ¼ pumpkin
  • 300g vine tomatoes
  • 150g orzo
  • 2 cups baby spinach
  • ¼ cup flat leaf parsley, roughly chopped
  • Juice of 1 lemon
  • Extra virgin olive oil
  • Dressing of choice

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View the method

  1. Cook the orzo to pack instruction, then drain and leave to cool.
  2. Cut the vegetables, aside from the tomatoes, into chunks. Scatter on a roasting tray, and roast at 200 degrees celsius until golden and tender.
  3. In a large bowl, combine roasted vegetables, baby spinach, chopped flat leaf parsley, orzo, lemon juice and a drizzle of olive oil. Season with salt and pepper, then toss well.
  4. Dress with your choice of salad dressing and serve.
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