Name: Roasted vegetable salad with coconut, lime and chilli dressing
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Roasted vegetable salad; 1 medium kumara, scrubbed and diced; 1/4 pumpkin, skin removed, diced; 1 parsnip, peeled and diced; 1 bunch baby carrots, scrubbed and trimmed, larger ones halved lengthwise; 1 red onion, diced; 2 tablespoon olive oil; sea salt; fresh herbs of your choice (this recipe used thyme; rosemary and sage would work well, too); Coconut, lime and chilli dressing; 1/2 cup coconut yoghurt; 1/4 cup lime juice; 1 red chilli, deseeded and finely chopped; 6-8 mint leaves. finely shredded, plus extra whole leaves to garnish; 1 teaspoon runny honey

Roasted vegetable salad with coconut, lime and chilli dressing

For a delicious gluten and dairy-free side dish, you can't go past this roasted vegetable salad recipe. With a creamy coconut, lime and chilli dressing, this one-tray salad just takes three easy steps to enjoy

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

Roasted vegetable salad

1 medium kumara, scrubbed and diced

1/4 pumpkin, skin removed, diced

1 parsnip, peeled and diced

1 bunch baby carrots, scrubbed and trimmed, larger ones halved lengthwise

1 red onion, diced

2 tablespoon olive oil

sea salt

fresh herbs of your choice (this recipe used thyme; rosemary and sage would work well, too)

Coconut, lime and chilli dressing

1/2 cup coconut yoghurt

1/4 cup lime juice

1 red chilli, deseeded and finely chopped

6-8 mint leaves. finely shredded, plus extra whole leaves to garnish

1 teaspoon runny honey

Method

1.Preheat the oven to 180°C and line a large tray with baking paper. Toss all the vegetables with the oil, sea salt and fresh herbs and roast for 30-40 minutes until tender.

2.In a small jug, combine the yoghurt and lime juice and mix well. Add the chilli, shredded mint and honey, season with a pinch of sea salt, and stir again.

3.Arrange the roasted vegetables on a serving platter, drizzle over the dressing and garnish with fresh mint leaves.

Jo Wilcox