Warm roast veg salad with caramelised walnuts

colour, flavour and nutrition

Gluten free, cow’s dairy free and full of good fats

This warming and delicious dish in packed with monounsaturated fats in the avocado-tahini dressing, essential for all our cells to function properly, and medium-chain fatty acids in the coconut oil, which we easily converted to energy. Eating good fats also allows us to absorb our fat-soluble vitamins A, D, E and K, which help us see better, have glowing skin and healthy bones and balance our hormones. Pretty important stuff, right?

Ingredients

oven tray full of chunky root vegetables, skin on & scrubbed, eg. carrot, sweet potato, potato, beetroot

1 onion, hairy end trimmed but root intact, quartered

bunch of leafy greens, eg. baby spinach, rocket or chopped beetroot leaves

2 tbsp coconut oil

handful rosemary leaves

salt & pepper

Tahini, cumin and creamy avocado make a tasty dressing. Leave out the yoghurt for completely dairy free.

Avocado, tahini & yoghurt dressing 

1/2 medium avocado, mashed

1/2 cup sheep’s yoghurt

1 tbsp hulled tahini

2 tsp apple cider vinegar

1 tsp maple syrup

1 tsp ground cumin

pinch salt

crunchy sweetness of caramelised walnuts is a nice balance with fresh greens and roasted veg

Caramelised walnuts

1 cup walnuts

1 tsp coconut oil

3 tsp maple syrup

pinch salt

Method

Preheat oven to 180 degrees C. Warm coconut oil in oven tray for five minutes until melted. Roll root veggies and onion in coconut oil with rosemary, salt & pepper. Roast for one hour, or until golden brown and crispy.

Warm 1 tsp coconut oil in pan on medium-low heat and add walnuts, coat well. Add maple syrup and salt and toss on low heat until caramelised, approx. 10 minutes.

Combine all dressing ingredients in a jar and whisk or shake to combine.

While veggies are still warm, toss with leafy greens, sprinkle with caramelised walnuts, and dollop with dressing to serve.