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Moroccan pomegranate & roast veg salad

Moroccan-style pomegranate & roast veg salad

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A star rating of 4.4 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal407
low infat11g
saturates4g
carbs63g
sugars39g
fibre14g
protein12g
salt1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2013

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A star rating of 4.4 out of 5.10 ratings
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