Roasted Vegetable Salad with Zingy Dressing
Prep: 50 minutes
Cost: $4.40 per serve
This roast vegetable salad is super easy to prepare, full of flavour and includes a range of key nutrients that are essential for wound healthy post-surgery, meeting 100% of your vitamin C and over 50% of your vitamin A requirements. This dish is also packed full of pre-biotic fibres that help with good healthy bowels during this phase and beyond, so if you are struggling with a change in diet this recipe is definitely for you.
- 350g of pumpkin, diced into 2cm cubes
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- 1 large red capsicum, roughly diced
- 1 large red onion, roughly diced
- 120g mixed lettuce leaves
- 1/3 cup of olive oil
- 1 cloves of garlic, minced
- 1 teaspoon of honey
- 2 teaspoons of Dijon mustard
- ¼ cup apple cider vinegar
- Salt and pepper
Step 1: Preheat oven to 220°C. Coat pumpkin in olive oil and minced garlic. Roast on a lined baking tray for 15 minutes. Place capsicum and red onion on the tray, return to oven and roast for a further 10 minutes.
Step 2: In the meantime, make the dressing by whisking 1/3 cup of olive oil, 1 clove of garlic, honey, Dijon mustard, vinegar, salt and pepper.
Step 3: Place mixed lettuce leaves on a plate, top with roasted vegetable mixture and drizzle salad dressing on top. You can serve this on individual side plates or make a large bowl and share between 6 serves.
For more diet-friendly recipes, or for help planning your nutrition, visit us at Sunshine Coast Dietetics now!