Mum’s roast veggie salad

Name: Mum’s roast veggie salad
Ingredients: 2-3 tbsp vegetable oil; 500g (1lb) pumpkin, skinned and chopped; 400g (14oz) potato, chopped; 400g (14oz) sweet potato, chopped; 1-2 carrots, peeled and chopped; 1 tbsp vegetable seasoning or powered vegetable stock (we used a Greek spice seasoning); 240g (8oz) mushrooms, sliced; 2 garlic cloves, diced; 200g (7oz) broccoli florets; 3 good handfuls of mixed lettuce leaves; 2-3 celery sticks, diced; 1 red apple, diced and tossed in lime juice; 240g (8oz) cherry tomatoes, sliced in half; 125g (4oz) feta cheese (optional for non vegans); 100g (3 1/2oz) walnuts (or any nuts &/or seeds you prefer); 7-10 dates, pitted and chopped; 1/4 cup mayonnaise (or veganaise); 1 tbsp dijonnaise (or tsp Dijon mustard for vegans); 1 tbsp balsamic vinegar; 1/2 – 1 tsp harissa; 1 tbsp olive oil

www.foodwise.com.au

This dish comes from a place of love and is steeped in a tradition that carries with it such wonderful memories. Essentially a giant platter of roasted vegetables, this is a meal created to be shared...

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Ingredients

2-3 tbsp vegetable oil
500g (1lb) pumpkin, skinned and chopped
400g (14oz) potato, chopped
400g (14oz) sweet potato, chopped
1-2 carrots, peeled and chopped
1 tbsp vegetable seasoning or powered vegetable stock (we used a Greek spice seasoning)
240g (8oz) mushrooms, sliced
2 garlic cloves, diced
200g (7oz) broccoli florets
3 good handfuls of mixed lettuce leaves
2-3 celery sticks, diced
1 red apple, diced and tossed in lime juice
240g (8oz) cherry tomatoes, sliced in half
125g (4oz) feta cheese (optional for non vegans)
100g (3 1/2oz) walnuts (or any nuts &/or seeds you prefer)
7-10 dates, pitted and chopped
1/4 cup mayonnaise (or veganaise)
1 tbsp dijonnaise (or tsp Dijon mustard for vegans)
1 tbsp balsamic vinegar
1/2 – 1 tsp harissa
1 tbsp olive oil