Spring Roast Veggie Salad

Spring Roast Veggie Salad

Ingredients
Dressing
  • 1/2 ripe avocado, pitted, peeled
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • Salt & Pepper to taste

Salad

  • 1 x 250gm asparagus, ends trimmed, cut diagonally into approx. 4-5 pieces
  • 1 x Red Onion – cut into quarters
  • 2 x Courgettes – sliced diagonally into approx. 6 pieces
  • 1 x Capsicum – cored and sliced
  • 500gm Orange Kumara – peeled and cut into cubes
  • 2 tbsp Olive Oil
  • 1/2 teaspoon coarse sea salt
  • Watercress
  • 1/2 cup shaved Parmesan cheese
Croutons
  • 3 cups cubed day old bread (sourdough)
  • 2 tbsp Olive Oil

Method

1. Heat oven to 180 degrees Celsius
2. Combine all dressing ingredients in a food processor fitter with a metal blade. Process for 1 minute or until thick and creamy. Set aside.
3. Combine bread cubes and olive oil in a bowl. Place onto a backing pan and bake for 5-10 minutes or until bread cubes are slightly crunchy and deep golden brown. Set aside to cool.
4. Combine asparagus, red onion, courgettes, capsicum, orange kumara, olive oil & salt – toss to combine. Place onto a baking tray lined with baking paper. Bake turning once for 20-25 minutes or until vegetables are caramelized and tender.
5. Place roasted veggies onto a serving platter. Pour over ¼ cup of the dressing over the salad & toss to combine. Sprinkle with croutons & toss again. Garnish with Rocket & shaved parmesan cheese. Drizzle with remaining dressing.

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