Please Upgrade Your Browser.

Unfortunately, Internet Explorer is an outdated browser and we do not currently support its use with our website. To have the best browsing experience and enjoy our online subscription services, please upgrade to Microsoft Edge, Google Chrome, Firefox or Safari.

Upgrade browser

Roasted vegetable salad with goats cheese

70 mins


  • 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


  • 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

You might also like...