A simple, warm salad of roasted vegetables and a cumin dressing
1 ½ cups celery chunks (about ½ inch)
2 red bell peppers, cut into pieces to match the size of the celery pieces
2 carrots, cut into chunks to match the other veggies
12 asparagus spears, tough ends removed
2 cups broccoli florets
1 red onion, peeled and cut into chunks
3 Tbsp olive oil
Salt and pepper
Dressing
2 Tbsp olive or avocado oil
Juice of 1 lemon
1 tsp cumin seeds, toasted on a dry pan until fragrant
Salt and pepper
1
Preheat the oven to 390 degrees Fahrenheit/200 degrees Celsius
Line a baking tray with baking paper
2
Lay the veggies onto the tray, rub with olive oil and sprinkle with salt and pepper
3
Roast the veggies in your preheated oven for about 30 minutes or until the veggies are soft and golden, leave to cool until warm
4
In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning as required
5
Combine the roasted veggies and the dressing in a large salad bowl
6
Serve warm or cold
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories190
- % Daily Value *
- Total Fat 13.8g18%
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 ½ cups celery chunks (about ½ inch)
2 red bell peppers, cut into pieces to match the size of the celery pieces
2 carrots, cut into chunks to match the other veggies
12 asparagus spears, tough ends removed
2 cups broccoli florets
1 red onion, peeled and cut into chunks
3 Tbsp olive oil
Salt and pepper
Dressing
2 Tbsp olive or avocado oil
Juice of 1 lemon
1 tsp cumin seeds, toasted on a dry pan until fragrant
Salt and pepper