Lemony Roasted Vegetable Salad

A satisfying meal in itself, or a colourful side salad with barbecued meats or seafood.
15 m
Prep Time
20 m
Cook Time
14
Ingredients

Servings: 4

Ingredients

  • 400 g cauliflower, cut into florets
  • 1 x red capsicum, cut into large pieces
  • 400 g pumpkin, peeled, cut into thin, small wedges
  • 1 tbsp virgin olive oil
  • 1 tbsp Gourmet Garden zesty lemon , Cold Blended Paste
  • 60 g baby spinach
  • 1 x 250 g pack Microwave-ready rice & quinoa
  • 1 x 250 g packet cooked whole baby beetroot, quartered
  • ¼ cup fresh mint leaves (optional)
  • Zesty Hummus Dressing
  • 2 tbsp hummus dip
  • 1 tbsp Gourmet Garden zesty lemon , Cold Blended Paste
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp ground cumin

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

Preparation

  • 1 Preheat oven to 220˚C (200˚C fan-forced). Line a large baking tray with baking paper.
  • 2 Place cauliflower, capsicum, and pumpkin in a bowl. Drizzle with oil, add Gourmet Garden Zesty Lemon Paste and season well with salt and pepper. Toss to combine.
  • 3 Transfer to prepared tray, spreading vegetables to form a single layer. Roast for 20-30 minutes or until vegetables are browned and tender. Cool for 10 minutes.
  • 4 Meanwhile combine the dressing ingredients in a screw top jar and shake well. Taste and season with salt and pepper. Set aside.
  • 5 Layer spinach, rice, beetroot and roasted vegetables on a serving plate/ bowl. Drizzle salad with dressing and sprinkle with optional mint leaves.