Warm roasted salad

Simple, colourful, and packed with goodness, this roast veg salad works beautifully as a side with dinner or prepped ahead for easy lunches - just add your favourite protein to make it a complete meal.

You can really use any veg you have in the fridge, making it a versatile option - the more variety the better! I was lucky enough to harvest a mix of colourful beetroot, carrot and cauliflower varieties from the veggie garden, which not only add vibrant flavour but also a boost of polyphenols - natural plant compounds known for their antioxidant benefits.

Ingredients

• 3 x beetroots, diced

• 4 x carrots, chopped

• 1/2 cauliflower, chopped into small florets

• Can of cannellini beans, drained and rinsed

• Can of artichoke hearts, drained

• Garlic infused extra virgin olive oil

• Fresh thyme

• Rocket

To serve

• Fresh parsley, chopped

• Pumpkin seeds

• Feta (exclude if dairy free)

Method

1. Preheat the oven to 180°C

2. Place the beetroot, carrot, cannellini beans, artichoke hearts in to a baking dish.

3. Drizzle everything with garlic infused extra virgin olive oil, and season with salt, pepper and fresh thyme. Toss gently to coat all the ingredients evenly.

4. Roast in the oven for about 45-60 minutes, or until the vegetables are tender and slightly caramelised, adding the cauliflower halfway through, stirring for even cooking.

5. Remove from the oven and let cool slightly.

6. Toss the roasted vegetables and bean mix with fresh rocket and parsley.

7. Sprinkle with pumpkin seeds and crumbled feta (if using), and a drizzle of olive oil just before serving.

8. Serve for lunch or dinner alongside your choice of protein such as chicken, or tempeh as a vegetarian option.