Roasted vegetables salad

Roasted vegetables is quick and easy recipe which you enjoy warm or cold. It can also be quite versatile and you can use any veggies you have on hand (broccoli, carrot, parsnip or pumpkin). The secret to this recipe is that only sweet potato should be baked through. The rest of the veggies taste nice when they are little crunchy.

You can also play around with dressing- add more tahini or French mustard if you are a fan. You can keep these roasted vegetables salad for up to two days in the fridge. We would recommend keeping dressing, veggies and couscous in separate containers to preserve taste and crunchiness of veggies.

Ingredients – 4 portions 

½ of medium sized cauliflower

1 big sweet potato

1 can of chickpeas

2-3 medium sized red onions

5 tablespoons olive oil

1 teaspoon salt

¼ teaspoon freshly grounded black pepper

1 teaspoon ground cumin

1 teaspoon red paprika

¼ curry

1 cup of couscous

 Dressing

200g soured cream or Greek yoghurt

2 tablespoons tahini

1 teaspoon French mustard

1 teaspoon lemon juice

Salt and pepper to taste

Directions

Preheat oven to 220 degrees.

1. Peel and cut sweet potato in medium sized cubes, cut cauliflower in florets, drain chickpeas and cut onions in slices. Put all the veggies in a large bowl.

2. Prepare your spices in a small bowl. Combine: 1 teaspoon salt, ¼ teaspoon freshly grounded black pepper, 1 teaspoon ground cumin, 1 teaspoon red paprika and ¼ teaspoon curry.

3.  Mix 5 tablespoons of olive oil together with veggies, season with prepared spices and mix well.

Spread veggies on the baking tray in even layer and cover with aluminium foil.

Bake for 20 minutes. After 20 minutes remover aluminium foil, stir veggies and return back to the oven for another 15-20 minutes.

4. Prepare couscous according to the instructions on the packet.

5.  While you are roasting veggies, you can prepare your dressing. In a bowl combine: 200g soured cream or Greek yoghurt, 2 tablespoons tahini, 1 teaspoon French mustard, 1 teaspoon lemon juice. Season with salt and pepper and mix well.

6.      Spread the dressing on the plate and pour veggies and couscous on the top. Enjoy.