As the days grow shorter my need for a heartier salad arises, and I love a warm roasted vegetable salad, with the added sweetness that comes naturally out of vegetables when you roast them for a long time, which is the natural sugar inside the vegetables caramelising. So much flavour comes out of these roasted vegetables, that I don’t think you need to add much else to the salad, apart from a squeeze of lemon juice and some salt and pepper for seasoning.
This recipe is quite flexible as you can choose your favourite vegetables for roasting, or whatever you have lying around in the fridge – this is great way to use up those random leftover vegetables sitting in your crisper drawer. I like a combination of parsnip, carrot, sweet potato and beetroot.
What you need
2 cups mixed green salad leaves
juice from ½ a lemon
400g can lentils, drained and rinsed well
¼ fennel bulb, sliced thinly
1 celery stick, diced
4 cherry tomatoes, halved
salt + pepper
½ a sweet potato
1 small parsnip
pinch of cumin
¼ teaspoon garlic salt
¼ cup almonds
What to do
Preheat the oven to 210°C. Cut the vegetables into 2 – 3cm batons, and place in a single layer on a baking tray. Drizzle with olive oil, garlic salt, cumin and pepper. Roast for 30 mins, turning the vegetables over halfway. 5 minutes before the vegetables are done, pull the tray out and sprinkle the almonds onto the tray, then pop back in the oven for the last 5 minutes.
In a bowl, mix the salad leaves, lentils, fennel, celery, tomatoes and lemon juice, or if you prefer, add your favourite zingy salad dressing. Season generously with salt and pepper.
Add the warm vegetables and toasted almonds to the mixed salad, and serve.
Optional – for a nice burst of saltiness, add some dollops of fetta cheese.