Moroccan pomegranate & roast veg salad - Good Food Middle East
Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes
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Ingredients
- 2 small sweet potatoes, cut into chunks
- 2 red onions, roots kept intact, cut into wedges
- 1 large parsnip, peeled and chopped into chunks
- 2 large carrots, peeled and chopped into chunks
- 1 tbsp ras-el-hanout
- 1 tbsp olive oil
- 100g bag baby spinach
- 110g pack pomegranate seeds
- 50g light feta cheese, crumbled
- 4 tbsp balsamic vinegar
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