Darren Smith

 | 1 minute to read
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Roasted Root Veg Salad with Feta

Roasted Root Veg Salad with Feta

Cook Duration 00:40
Food TypeVeg
Recipe Calories 207kcal
Protein
6gm
Fat
11gm
Carbs
21gm

Ingredients

  • Recipe Ingredients list2 medium carrots, peeled
  • Recipe Ingredients list2 medium parsnips, peeled
  • Recipe Ingredients list450g pumpkin, peeled
  • Recipe Ingredients list2 tbsp olive oil
  • Recipe Ingredients list120g rocket
  • Recipe Ingredients list50g feta
  • Recipe Ingredients list1/4 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**
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