High-Fibre Winter Salad (Gut-Friendly, Roasted Vegetables)
Video
Ingredients
Salad
- 1 large sweet potato, chopped into cubes
- 1 large beetroot, chopped into cubes
- 1 red onion, chopped into cubes
- ½ can chickpeas, drained
- ½ tsp oregano
- ½ tsp salt
- ½ tsp paprika
- ½ garlic powder
- 2 tbsp olive oil
Dressing
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- ½ tsp salt
- ¼ lemon juice
Toppings
- handful parsley, chopped finely
- 30 g chopped walnuts
- 2 tbsp pomegranate seeds
Instructions
- Peel all the vegetables, then chop them into even cubes, cutting the beetroot slightly smaller than the sweet potato to ensure they cook evenly. Wrap the chopped red onion in a small foil parcel so it cooks through gently without burning.
- Spread the remaining vegetables onto a baking tray lined with baking paper.
- Add the olive oil and spices, then mix well using your hands so everything is evenly coated.
- Bake in a preheated oven at 200°C for 30 minutes, or until tender and lightly golden. Remove from the oven and allow to cool slightly.
- To assemble, add the roasted vegetables to a serving bowl, then top with the pomegranate seeds, parsley, walnuts and dressing. Mix well and serve.