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.
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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