ROAST VEGETABLE SALAD

Now that the weather is cooling down I am looking to add warm elements into more of my meals. My body craves heartier and warming options around this time of year so even when it comes to salads I like to add in some roast vegetables.

This recipe in particular is sharing my roast vegetable salad - a delicious and healthy lunch or dinner option for Autumn / Winter. Well it's great year round actually but I particularly love this during the cooler months.

Ingredients:
250g Pumpkin (with skin)
1/4 Packet Salad Leaves
1/4 Salad onion
1 Tomato
Sprinkle of Dukkah 





Method:
1. Pre-heat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
2. Cut your vegetables and steam them until soft. Put onto pre-prepared baking tray with some oil and bake for 25-30 minutes.
3. Wash salad leaves and place in bowl. Put roast vegetables on top.
4. Sprinkle with dukkah and serve.

Thanks for reading!

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