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Warm roasted vegetable salad
heartfoundation.org.au|Helpline 13 11 12

Warm roasted vegetable salad

30 - 35 minutes (5 minutes)
Serves 4
  • 400g sweet potato, cut into 2cm pieces
  • 2 zucchinis, halved lengthways, thickly sliced
  • 1 red onion, peeled and sliced into 6 chunks
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 150g cherry tomatoes
  • 3 large flat mushrooms, sliced into chunks
  • 1 teaspoon baby capers, drained, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 bunch parsley, roughly chopped
  • 50g spinach leaves
  • 25g reduced fat feta cheese
  1. Preheat oven to 200°C.
  2. Place sweet potato, zucchini, and red onion on a lined baking tray, drizzle with 1 tablespoon olive oil and dried oregano. Roast for 20 minutes.
  3. Add tomatoes and mushrooms on the tray and drizzle with 1 tablespoon olive oil, then return to the oven for a further 10-12 minutes until vegetables are tender and golden.
  4. For the dressing, whisk capers, lemon juice, Dijon mustard and remaining 1 tablespoon olive oil.
  5. In a large bowl, gently toss roasted vegetables, parsley, and spinach leaves. Add the feta and dressing and toss gently. Serve warm.

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