Ingredients
- 2-3 tbsp vegetable oil
- 500g (1lb) pumpkin, skinned and chopped
- 400g (14oz) potato, chopped
- 400g (14oz) sweet potato, chopped
- 1-2 carrots, peeled and chopped
- 1 tbsp vegetable seasoning or powered vegetable stock (we used a Greek spice seasoning)
- 240g (8oz) mushrooms, sliced
- 2 garlic cloves, diced
- 200g (7oz) broccoli florets
- 3 good handfuls of mixed lettuce leaves
- 2-3 celery sticks, diced
- 1 red apple, diced and tossed in lime juice
- 240g (8oz) cherry tomatoes, sliced in half
- 125g (4oz) feta cheese (optional for non vegans)
- 100g (3 1/2oz) walnuts (or any nuts &/or seeds you prefer)
- 7-10 dates, pitted and chopped
Dressing
- 1/4 cup mayonnaise (or veganaise)
- 1 tbsp dijonnaise (or tsp Dijon mustard for vegans)
- 1 tbsp balsamic vinegar
- 1/2 – 1 tsp harissa
- 1 tbsp olive oil
Mum’s roast veggie salad
Method
Pre-heat the oven to 220°C/428°F.
Drizzle the vegetable oil into one large or two smaller baking trays and place them in the oven to warm the oil for a few minutes.
Once the oil is warmed, carefully add the chopped pumpkin, potato, sweet potato and carrot.
Bake the vegetables for 40-45 minutes, turning if need be, until roasted evenly, remove from the oven and set aside to cool slightly.
Meanwhile heat a small amount of oil or butter in a frying pan, add the mushroom and garlic and fry for 3-4 minutes until tender. Add the broccoli florets and toss through for 2-3 minutes until warmed through, remove from heat.
Prepare the dressing by whisking all ingredients together with a little freshly cracked black pepper and a pinch of salt flakes.
On a larger platter arrange the salad. Start with the roast vegetables, top with the lettuce leaves and then the mushroom and broccoli mixture, scatter over the apple, celery, cherry tomatoes, dates, walnuts and feta if using.
Drizzle over the dressing and serve with lots of crusty bread or couscous for a completely delicious and amazingly healthy vegetarian meal.
Submitted byTrudy @ Veggie Num Num
Tips and Tricks
Store carrots in your vegie crisper for longer life. The hardier of many vegetables, carrots will last for approx. 2 weeks stored correctly.
To avoid wastage, cook and puree pumpkin and store in an air tight container in the freezer. It can then be defrosted for use at a later date.
Store mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or mouldy.
