Special Recipes

Roasted Vegetable Salad (2 servings)


  • 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.


  1. 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.
  2. Place all the first combined ingredients in baking pan.
  3. In the same bowl, combine the slice of beetroots with left over Healthy Chef® canola oil , sea salt and Grind Black pepper.
  4. Place all the second combined ingredients in the same baking pan.
  5. Preheat and roast with temperature 220°.for 20 minutes until vegetables are tender and browned.
  6. For salad dressing, in a bowl, whisk together Healthy Chef® canola oil, red wine vinegar, honey, and lemon skin. 
  7. Transfer to a plate, serve with chopped fresh strawberry, slice of ripe mango, smashed hazelnut, sunflower sprout and pomegranate.