Tuck into this beautifully crisp dish packed full of golden roasted veg with a sweet lift
Ingredients
- 1 bag Florette Classic Crispy salad
- 4 small carrots
- 3 small parsnips
- ½ butternut squash sliced
- 3 Beetroots washed and sliced
- ½ tsp Fennel seeds
- ½ tsp Chilli seeds
- ½ tsp Cumin seeds
- 1 tbsp Olive oil
- 1 tsp sea salt
- 2 tbsp pumpkin seeds
- Maple dressing
- 1 tsp maple syrup
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Pinch sea salt
- Twist black pepper
Directions
- Add the veg to a large roasting pan and sprinkle with the spices, salt and olive oil. Toss to combine.
- Roast on a medium heat for 50-60 minutes until cooked through, and then remove from the oven.
- Add all the dressing ingredients to a jam far, seal the lid then shake to combine.
- To serve; divide the salad between 4 plates then top with the roast veg, crunchy seeds and maple dressing