Roast Vegetable Salad with Feta Whip

One to take to your next BBQ! You can swap the carrot and beetroot for any other starchy vegetables.

INGREDIENTS

• 2 Tbsp olive oil

• 4 carrots, roughly chopped (skin on)

• 3 medium beetroot, roughly chopped (skin on)

• 1 tsp fennel seeds

• 1 tsp ground paprika

• 1 tsp cumin seeds

• ½ tsp salt

• 50g pumpkin seeds, dry roasted

• 4 cups fresh baby spinach

• 1/2 cup fresh parsley

• Rind from ½ lemon

Dressing:

• 75g natural yoghurt

• 1 Tbsp lemon juice

• Rind from ½ lemon

• 1 clove garlic, finely diced

• 1 tsp cumin seeds, dry roasted (set aside half for garnish)

• 100g feta cheese

METHOD

1. Preheat oven to 200°C.

2. In a bowl, place oil, carrot, beetroot, fennel, paprika, cumin, and salt. Toss until well coated, then spread over a roasting dish. Place in oven and cook for 30 minutes.

3. Then add the pumpkin seeds and roast for another 5 - 10 minutes, or until everything is nicely toasted.

4. While the vegetables are roasting, prepare the dressing. Place all ingredients into a blender and blend until smooth.

5. To serve, layer vegetables with spinach and parsley. Drizzle over dressing as you layer, leaving the extra on the side. Sprinkle with the remaining cumin seeds and lemon rind.

Serve with your favourite protein.

Serves Four.

Nutritional Information: per serving (without an added protein source)

Calories: 290kcal

Protein: 12g

Fat: 20g

Carbohydrate: 21g