Roasted Root Vegetable Salad
100g FAGE Total
1 small celeriac, peeled & cut into 2cm chunks
2 carrots, peeled & cut into 2cm chunks
2 parsnips, cut into 2cm chunks
2 tbsp sunflower oil
3 medium beetroot, washed & cut into 1.5cm thick wedges
2 tsp coriander seed
1 ½ tsp cumin seed
1 tsp fennel seed
1 tsp honey
1 red chilli, finely chopped
Juice ½ lemon
½ 25g bunch flat leaf parsley, roughly chopped
100g mixed salad leaves
25g toasted flaked almonds
- Heat the oven to 220°C / 425°F / Gas Mark 7. Line a large baking tray with non stick baking paper. Toss the celeriac, carrots and parsnips with 1 ½ tbsp oil and scatter over the baking tray. Mix the beetroot with the remaining oil and add to the tray, keeping separate to the other vegetables. Roast for 30 minutes.
- Coarsely grind the spices with a pinch of salt flakes in a pestle and mortar. Add to the vegetables, stirring gently, trying not to mix the beetroot in too much, and roast for a further 30 minutes until the vegetables are golden and tender. Cool for 15 minutes or completely if making ahead.
- Mix together the yoghurt, honey, chilli and lemon and season. Add the parsley and leaves to a large bowl, add the roasted vegetables and toss gently. Drizzle with the dressing and scatter with almonds.