Roast Vegetable Salad with a Mustard Dressing
I'm a vegetarian, and am always on the hutt for cheap, delicious and wholesome vegetarian meals for myself and my family. This dish is a winner because it ticks all of those boxes and is also good enough to serve up for friends and extended family!
|2 large||Golden kumara, Peeled and Chopped|
|3 large||Agria potatoes, Peeled and chopped|
|2 large||Beetroot, Peeled and chopped|
|1 bag||Mixed salad leaves|
|1 small||Red onion, thinly sliced|
|½||Red capsicum, thinly sliced|
|½ punnet||Cherry tomatoes, halved|
|1||Avocado, Chopped (optional ingredient)|
|¼ cup||Olive oil|
|1 Tbsp||White wine vinegar|
|1 Tbsp||Wholegrain mustard|
- Preheat oven to 180 degrees. Place kumara, potatoes and beetroot on a roasting tray and toss well with olive oil and salt and pepper. Roast for 30-40 minutes, until vegetables are cooked through.
- In a small jug, mix together the olive oil, white wine vinegar, honey and wholegrain mustard. Set aside.
- In a large bowl, toss together the salad leaves, cherry tomatoes, red onion, capsicum and avocado. Add the cooked kumara, potatoes and beetroot and toss to combine. Stir through the olive oil/mustard dressing.
- Serve, drizzled with garlic aioli.