Roasted root veggie salad with feta

Going veggie for one meal a week is not only cleansing but an easy way to increase your vegetable intake.

What you need

  • 2 medium carrots, peeled
  • 2 medium parsnips, peeled
  • 450 g pumpkin, peeled
  • 2 tbsp olive oil
  • 120 g rocket
  • 50 g feta
  • 30 g pumpkin seeds
  1. Pre-heat the oven to 400F (200C).
     
    Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin.
     
    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

    Key features
    • Gluten Free
    • Meal Pre Friendly
    • Vegetarian

Lunch

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