Healthy summer recipe for 2 people, takes only 40 mins; recipe has sweet potato, red onion, parsnip, carrot, ras-el-hanout, olive oil, baby spinach, pomegranate, feta cheese and balsamic vinegar.
Moroccan pomegranate & roast veg salad
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Sweet Potato: 2 small sweet potatoes, cut into chunks
- Red Onion: 2 red onions, roots kept intact, cut into wedges
- Parsnip: 1 large parsnip, peeled and chopped into chunks
- Carrot: 2 large carrots, peeled and chopped into chunks
- Ras El Hanout: 1 tbsp ras-el-hanout
- Olive Oil: 1 tbsp olive oil
- Baby Spinach: 100g bag baby spinach
- Pomegranate: 110g pack pomegranate seeds
- Feta Cheese: 50g light feta cheese, crumbled
- Balsamic Vinegar: 4 tbsp balsamic vinegar
Directions
- Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
- Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.
