Recipes
veg
Roasted Root Veg Salad with Feta
By Darren Smith
⏳ Prep Time: 40 minute
27 Aug 2019
Nutritional Overview
Calories
207 kcal
Protein
6 gm
Carbs
21 gm
Fats
11 gm
Ingredients
2 medium carrots, peeled
2 medium parsnips, peeled
450g pumpkin, peeled
2 tbsp olive oil
120g rocket
50g feta
1/4 cup (30g) pumpkin seeds
Method
Step 1
Pre-heat oven to degrees Celsius
Step 2
Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin
Step 3
Place all the vegetables into a roasting tray, and grease evenly with tbsp of olive oil. Season with salt and pepper, and roast in the oven for - mins (depending on the thickness of the vegetables)
Step 4
Once cooked add the roasted vegetables and rocket to a large bowl and drizzle with the remaining tbsp of olive oil
Step 5
Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve
Step 6
**Serves: (macros are per serve)**
Step 7
**For a protein boost, serve with grilled chicken breast**
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