Spiced roast vegetable salad

Vegetarian

2816-ww-veg-spiced-roast-vegetable-salad.indd 1 12/07/2017 4:48 pm

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Vegetarian

Spiced roast vegetable salad

PREPARATION20 mins

COOK30 mins

SERVE50 mins

8 9 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS125g 250g cauliflower, cut into florets200g 400g sweet potato, cut into 2cm pieces

1 2 zucchini, halved lengthways, thickly sliced1 red onion, cut into thin wedges

2 tsp 1 tbs olive oil tsp 1 tsp garam masala (see tip)

pinch tsp turmeric (optional) x 400g 400g can chickpeas, rinsed, drained

30g 60g baby spinach leaves75g 150g reduced-fat feta cheese, cut into 2cm pieces

cup (65g) cup (130g) Greek-style natural yoghurt2 tsp 1 tbs finely chopped fresh mint leaves

METHOD1. Preheat the oven to 200°C. Line a large baking tray with baking paper. Spread

the cauliflower, sweet potato, zucchini and onion on prepared tray and drizzle with 3 teaspoons oil. Drizzle with 1 teaspoons oil to serve 2. Sprinkle with garam masala and turmeric (if using) and toss to coat. Bake for 25 minutes or until golden and tender.

2. Toss the chickpeas with remaining oil and add to tray. Bake for a further 5 minutes or until heated through. Cool slightly.

3. Toss the spinach and feta with vegetable mixture. Combine yoghurt and mint in a small bowl. Season with salt and pepper. Drizzle yoghurt mixture over salad to serve.

Tip: You can substitute the garam masala with ground cumin or paprika.Serving suggestion: Pappadum’s. Add 1 SmartPoints® value for 3 x 3g mini pappadum’s (microwaved without oil, following packet instructions) per serve.

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2816-ww-veg-spiced-roast-vegetable-salad.indd 2 12/07/2017 4:48 pm