Roasted Vegetable Salad (2 servings)
Ingredients
- Slice of beetroots 100 g.
- Slice of zucchinis 100 g.
- Baby carrots 100 g.
- Slice of orinji mushrooms 100 g.
- Baby carrots 100 g.
- Healthy Chef® canola oil 3 Tbsp.
- Sea salt ½ tsp.
- Grind Black pepper 1/4 tsp.
- Chopped fresh strawberry 75 g.
- Slice of ripe mango 75 g.
- Smashed hazelnut 2 Tbsp.
- Sunflower sprout 5 g.
- Pomegranate 1Tbsp.
- For Salad dressing
- Healthy Chef® canola oil 2Tbsp.
- Red wine vinegar 2Tbsp.
- Honey 1Tbsp.
- Sea salt ½ tsp.
- Lemon skin 1/4 tsp.
Method
- In a bowl, combine slice of orinji mushroom, zucchini, carrot, half of sea salt and grind black pepper with half of Healthy Chef® canola oil.
- Place all the first combined ingredients in baking pan.
- In the same bowl, combine the slice of beetroots with left over Healthy Chef® canola oil , sea salt and Grind Black pepper.
- Place all the second combined ingredients in the same baking pan.
- Preheat and roast with temperature 220°.for 20 minutes until vegetables are tender and browned.
- For salad dressing, in a bowl, whisk together Healthy Chef® canola oil, red wine vinegar, honey, and lemon skin.
- Transfer to a plate, serve with chopped fresh strawberry, slice of ripe mango, smashed hazelnut, sunflower sprout and pomegranate.