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

  1. 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.
  2. 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.
  3. 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.