WARM ROASTED VEGGIE SALAD

This is a great recipe to add to your meal prep list as a base for lunches or dinner throughout the week, or to whip up when you’re time poor.

WHAT YOU NEED (SALAD):

• 1 large whole beetroot – cut into bite sized pieces

• 2 large potatoes – cut into bite sized pieces

• 1/2 medium sized butternut pumpkin - cut into bite sized pieces

• 4-6 Brussel sprouts – cut in half

• 1/2 head cauliflower – cut into chunks

• 2 tbl olive oil

• Pinch salt

• 1/2 cup pomegranates – you can use frozen

WHAT YOU NEED (LEMON TAHINI DRESSING):

• Juice of one lemon

• 1 tbl hulled tahini

• 1 tbl Dijon mustard

HOW TO MAKE:

Pop all veggies onto an oven tray, drizzle with olive oil and a good pinch of salt.

Cook on 180 degrees for 25-30 mins, or until all veggies are golden brown and cooked through.

Once cooked through, add all dressing ingredients together and mix well (you may need to add a little warm water to thin the mixture)

Add your cooked veggies, top with pomegranates and drizzle with dressing.

Add your preferred protein to this dish. Seared salmon or roasted chicken works well.