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Mandarin & Roasted Vegetable Salad


 This recipe is hearty enough to serve as a meal on its own or makes a great single accompaniment for a roasted or barbecued joint of meat.

Mandarin & Roasted Vegetable Salad

Mandarin & Roasted Vegetable Salad

Ingredients

3 cups chopped vegetables (carrots, kumara, pumpkin, parsnip – whatever you like)

1 large red onion or two small onions cut into thin wedges

1 red  or yellow capsicum, seeds and stem removed, sliced

Sea salt flakes

Freshly ground black pepper

1T curry powder

1T honey

1T lemon juice

2T olive oil

1 can chickpeas, drained

6 mandarins, peeled, pith removed and sliced into thin rounds

120g baby spinach

Dressing

Whisk together:

  • 3T extra virgin olive oil
  • 1T honey
  • 1T red wine vinegar

 

Directions

Place everything but the chickpeas, mandarins and spinach into a shallow roasting dish (lined with paper to minimise washing up if desired) and toss to evenly coat the vegetables. Cook at 180C for 20 minutes or until cooked and starting to caramelise around the edges. Add chickpeas for the last five minutes of cooking. Cool for several minutes then while still warm, toss in serving bowl with spinach, mandarin slices and dressing.

Serves 4