All our favourite root vegetables are roasted to perfection in this delicious salad main.
Ingredients
- 1 small (about 150g) orange sweet potato (kumara), peeled, cut into wedges
- 150g butternut pumpkin, peeled, deseeded, cut into wedges
- 1 coliban (washed) potato, peeled, cut into wedges
- 1 parsnip, peeled, cut into batons
- 1 turnip, ends trimmed, peeled, cut into wedges
- 1 swede, peeled, cut into wedges
- 1 carrot, peeled, cut into batons
- 15 prosciutto slices, halved
- 2 tablespoons olive oil
- Sea salt & freshly ground black pepper
- 130g (1/2 cup) Tamar Valley Greek Style Yoghurt
- 1 tablespoon finely chopped fresh mint
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons olive oil, extra
- 2 garlic cloves, crushed
- 1 ripe avocado, halved, stone removed, peeled
- 1/2 small red onion, finely chopped
- 1 x 150g pkt baby spinach leaves
- 1 x 80g pkt baby rocket leaves
Method
- Step 1Preheat oven to 200°C. Wrap sweet potato, pumpkin, potato, parsnip, turnip, swede and carrot in prosciutto. Place, in a single layer, in a roasting pan. Drizzle with oil and season with salt and pepper. Roast in oven for 40 minutes or until vegies are tender and prosciutto is crisp. Set aside for 15 minutes to cool slightly.
- Step 2Meanwhile, combine yoghurt, mint, 2 teaspoons of the lemon juice, extra oil and half the garlic in a bowl. Mash avocado in a separate bowl. Add the onion, remaining lemon juice and garlic. Stir to combine.
- Step 3Divide spinach and rocket among plates. Top with vegetables and yoghurt drizzle, and serve with avocado sauce.
- Low carb
- Lower gi
Nutrition
2517 kj
Energy
39g
Fat Total
11g
Saturated Fat
9g
Fibre
31g
Protein
51mg
Cholesterol
2130.52mg
Sodium
17g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Jo Kealley (Reader)
- Image credit: Luke Burgess
- Publication: Australian Good Taste
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