A great salad in my eyes is full of flavour, colour, texture and freshness! I like to start with a herbs and greens base, as herbs are not only great for adding flavour, they are supportive in detoxifying heavy metals from our body, as well as supporting to keep the bad gut bugs away. Then I top with roasted vegetables that have been cooked in some olive oil, salt and dukkah and are just bursting with flavour! Then for some crunch I add some seeds, then my protein of choice, and finish it off with a tasty dressing. You can't go wrong with this formula!
Ingredients
Method
Set oven to 200° fan forced.
Chop your vegetables for roasting and add them to a large baking tray, then drizzle with the olive oil.
Mix together the ground cumin, coriander, cinnamon, along with a pinch of salt and pepper. Once mixed thoroughly, sprinkle the mixture over the vegetables, ensuring they are coated quite evenly. Put the vegetables in the oven and bake for appproximately 25 minutes.
Prepare the fresh elements of the salad by roughly chopping the herbs and adding it to a large salad bowl. Then add the rocket and mix together.
Make the dressing by adding the fresh lemon juice, tahini, salt and pepper and honey (if using) to a small bowl. Whisk with a fork until combined and add in small amounts of water until the dressing reaches a runny consistency.
Once the vegetables are cooked, take them out of the oven and gently mix them through the salad.
Serve the salad alongside a protein of your choice (you could also add some cooked beans/lentils/quinoa through the salad for a meat free protein option). Drizzle the dressing over the salad and sprinkle with the pepita seeds.
Ingredients
Directions
Set oven to 200° fan forced.
Chop your vegetables for roasting and add them to a large baking tray, then drizzle with the olive oil.
Mix together the ground cumin, coriander, cinnamon, along with a pinch of salt and pepper. Once mixed thoroughly, sprinkle the mixture over the vegetables, ensuring they are coated quite evenly. Put the vegetables in the oven and bake for appproximately 25 minutes.
Prepare the fresh elements of the salad by roughly chopping the herbs and adding it to a large salad bowl. Then add the rocket and mix together.
Make the dressing by adding the fresh lemon juice, tahini, salt and pepper and honey (if using) to a small bowl. Whisk with a fork until combined and add in small amounts of water until the dressing reaches a runny consistency.
Once the vegetables are cooked, take them out of the oven and gently mix them through the salad.
Serve the salad alongside a protein of your choice (you could also add some cooked beans/lentils/quinoa through the salad for a meat free protein option). Drizzle the dressing over the salad and sprinkle with the pepita seeds.