Roasted root veggie salad with feta

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Servings 4
Calories 197 kcal


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


  • 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 Prep Friendly
  • • Vegetarian

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