Moroccan-style pomegranate & roast veg salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 small sweet potatoes, cut into chunks
- 2 red onions, roots kept intact, cut into wedges
- 1 large parsnip, peeled and chopped into chunks
- 2 large carrots, peeled and chopped into chunks
- 1 tbsp ras-el-hanout
- 1 tbsp olive oil
- 100g bag baby spinach
- 110g pack pomegranate seeds
- 50g light feta cheese, crumbled
- 4 tbsp balsamic vinegar
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
- STEP 2
Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.
