Name: Roasted root veggie salad with feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

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.

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Prep Time 10

Cook Time 30

Total Time 40

Course Lunch

Servings

Calories 197 kcal

Ingredients

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

Instructions

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

Notes

Key features

• Gluten Free
Meal Prep Friendly
• Vegetarian

Nutrition

Serving: 1gCalories: 197kcalCarbohydrates: 21gProtein: 6gFat: 11g

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Roasted root veggie salad with feta