Easy Zesty Hemp Oil Vinaigrette Salad with Roasted Veggies…

Ingredients

• 2 medium carrots, peeled and cut into 1/2-inch chunks (about 150g / 5 oz)
• 1 red bell pepper, deseeded and cut into strips (about 120g / 4 oz)
• 1 medium courgette (zucchini), sliced into half-moons (about 150g / 5 oz)
• 1 small red onion, cut into wedges (about 100g / 3.5 oz)
• 2 tbsp olive oil (30 ml)
• Salt and freshly ground black pepper, to taste
• 3 tbsp hemp oil (45 ml) - use cold-pressed, unrefined for the best flavor
• 1 tbsp apple cider vinegar (15 ml)
• 1 tsp Dijon mustard (5 ml)
• 1 tsp honey or maple syrup (5 ml), optional for slight sweetness
• 1 small garlic clove, minced
• Salt and pepper, to taste
• 4 cups mixed leafy greens (e.g., rocket/arugula, baby spinach, watercress) (about 120g / 4 oz)
• 1 tbsp toasted pumpkin or sunflower seeds (optional)