Vegetables are such a great source of vitamins, minerals, antioxidants and phytochemicals. This salad picks a good mix of colours and flavours for a delicious, nutrient packed vegetable salad.
- 1/4 pumpkin
- 1 large kumara, skin on
- 3 zucchini cut into large chunks
- 4 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 broccoli
- 12 slow roasted tomato halves (click here for how to slow roast tomatoes)
- 1 450g can of baby beetroot, drained off juice and cut in half
- 2 tablespoons pumpkin seeds
- Handful of whole raw almonds
Preheat oven to 190 degrees Celcius. Peel and cut the pumpkin into chunks, and cut the kumara into similar sized pieces. Place these plus the zucchini in a roasting dish, drizzle over the olive oil and rub in the garlic. Roast for 30-40 minutes until the vegetables are cooked through and slightly crisp on the outside.
While the vegetables are roasting, cut the broccoli into small florets and steam until cooked. Don’t overcook! Set aside.
When there is ten minutes left to go for the roast vegetables, put the baby beetroot halves in the oven to heat.
When the roast vegetables are cooked, place in a bowl with the broccoli , baby beetroot and slow roasted tomatoes. Sprinkle with pumpkin seeds and whole almonds
And Viola! (The photo has been taken before adding the almonds, so make sure you add them – they add a delicious crunch).
Full rights go towards: Nicola, Eat Well NZ
Serves 3-4 people