- Cook Time: 10 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 407
- Carbohydrate Content: 63g
- Fat Content: 11g
- Fiber Content: 14g
- Protein Content: 12g
- Saturated Fat Content: 4g
- Sodium Content: 1g
- Sugar Content: 39g
Moroccan pomegranate & roast veg salad Recipe
Moroccan pomegranate & roast veg salad is a Healthy summer recipe for 2 people, takes only 40 mins; recipe has sweet potato, red onion and parsnip.
Ingredients
- Olive Oil - 1 tbsp olive oil
- Red Onion - 2 red onions, roots kept intact, cut into wedges
- Carrot - 2 large carrots, peeled and chopped into chunks
- Feta Cheese - 50g light feta cheese, crumbled
- Balsamic Vinegar - 4 tbsp balsamic vinegar
- Sweet Potato - 2 small sweet potatoes, cut into chunks
- Baby Spinach - 100g bag baby spinach
- Pomegranate - 110g pack pomegranate seeds
- Ras El Hanout - 1 tbsp ras-el-hanout
- Parsnip - 1 large parsnip, peeled and chopped into chunks
Instructions
- 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.