Vegetarian roast vegetable salad
A delicious salad with a twist that is great for bringing your roast veggies to life on the day or with left overs.
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Vegetable brush
- Pepper mill
Ingredients
- 3 medium parsnips, washed and gently scrubbed
- 6 medium beetroot, washed and gently scrubbed
- 3 medium sweet potatoes, washed and gently scrubbed
- 1 medium butternut squash
- 500g brussels sprouts, washed and tailed
- 1 medium head broccoli
- 12 cloves garlic
- ½ cup olive oil
- 1 teaspoon sweet paprika
- fresh ground pepper, to taste
- Zest of 1 lemon or lime
- 1 packet (300g) rocket, washed dried
- 1 cup flat leaf parsley, loosely chopped
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