
Darren Smith
| 1 minute to read
Roasted Root Veg Salad with Feta
Protein
6gmFat
11gmCarbs
21gmIngredients
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
Direction
Step-1
Pre-heat oven to 200 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 1 tbsp of olive oil. Season with salt and pepper, and roast in the oven for 20-30 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 1 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: 4 (macros are per serve)**
Step-7
**For a protein boost, serve with grilled chicken breast**