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Roasted vegetable salad with goats cheese

70 mins
cals:
438
Protein:
11g

method:

  • Start by preheating your oven to 200 degrees.
  • Now chop up all your vegetables, add the parsnips, carrots, and potaoes to a pan of boiling water and allow to soften for 8/10 mins
  • Add the red onion, and then the boiled vegetables into a baking dish and top with 1 tbsp of olive oil and salt and pepper and place in the oven to roast for 45/50 mins
  • To make the salad dressing, mix together 1 tbsp olive oil, 2 tbsp balsamic vinegar, and coriander, about 5 mins before you take the vegetables out of the oven add the dressing to the vegetables and place back in the oven
  • Lay out your green leafy salad on a serving plate, top with the roasted vegetables out of the oven and finally top with your goats cheese

Serves 2, calorie information based on 1 serving

IngredientS:

  • 1 red onion
  • 10 baby potatoes
  • 2 carrots
  • 2 parsnips
  • 4 handfuls of green leaf salad
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 30g goats cheese (or feta)
  • 2 tbsp fresh coriander
  • 1 pinch of salt and pepper

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