By 
Roasted Root Veg Salad With Feta
Summer or winter - these are an essential accompaniment to any meal
Ingredients
Ingredients
- 2 medium carrots, peeled
- 2 medium parsnips, peeled
- 1 lb (450g) pumpkin, peeled
- 2 tbsp tbsp. olive oil
- 4 oz (120g) rocket
- 2 oz (50g) feta
- ¼ cup (30g) pumpkin seeds
Instructions
What you need to do
- Pre-heat the oven to 400F (200C).
- Wash and peel the carrots and parsnips.
- Peel and cube the pumpkin.
- Cut them into small strips.
- 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).
- Once cooked add the roasted vegetables and rocket to a large bowl and drizzle with the remaining 1 tbsp. of olive oil.
- Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve.
- Protein Boost Tip: Serve with grilled chicken breast or thighs
Notes
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Nutrition
Serving: 4gCalories: 447kcalCarbohydrates: 18gProtein: 38gFat: 25gFiber: 3g
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