Mum’s roast veggie salad
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
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