Does your dinner repertoire need some fresh inspo?
Have you ever found yourself standing in front of the fridge at 6pm, thinking “what the heck am I going to make for dinner tonight?”
I find myself in this position on a regular basis, though to be fair, it’s all my own doing.
I’m not a planner when it comes to meals, unless it’s something I want to test or shoot. I prefer having a bunch of fresh ingredients to hand and waiting for inspiration to hit.
More often than not it does, but when it doesn’t, this is my go to solution:
The one tray roast vegetable salad in under 60 minutes.
Or in other words, roast parsnip, carrot and broccolini salad with wild kraut and coconut yoghurt.
That said, this recipe could have any number of vegetables in it’s name because the whole point is to use whatever you have in the fridge at the time!
You don’t even need a recipe.
It’s a dish so simple, so long as you know how to roast vegetables, you won’t need to follow a recipe.
If you don’t know how to roast vegetables, don’t worry. I’ll give you a quick run down and have put the recipe down below for your reference.
To prepare this salad start with two types of root vegetable – whatever’s in season or takes your fancy. Peel, cut and toss in oil, salt and pepper. Put these on to roast while you prep the next two vegetables, which will ideally a bit softer and greener. For these photos I used broccolini and asparagus, but you could equally use zucchini, bok choy, kale, capsicum…etc.
When the root vegetables have been cooking for around 20 minutes, add the softer vegetables on top and return to cook for another 10 minutes, or until they’re all cooked through.
While the vegetables are cooling, prep your choice of protein. I used poached eggs here, but you could also use smoked salmon, cooked chicken breast, black beans, chic peas, lentils, tofu, nuts, cheese….whatever floats your boat!
Once the vegetables are roasted simply toss it all together.
The most fun part is putting it altogether. On a large dish or platter, layer the vegetables and toss through some baby spinach leaves (because you can never have too many greens!). Add a dollop of unsweetened coconut yoghurt, sprinkle over some almond dukkah (recipe link below), some sauerkraut and lastly fresh herbs.
And voila! You’ve just whipped up a gourmet meal in under 60 minutes that’s packed full of plant based goodness, loaded with healthy proteins and fats and packed with flavour.
This warm vegetable salad s also an impressive dish for a gathering, and any leftovers make for a great lunch the next day. Simply add a few more fresh green leaves and you’re good to go.
If you try this recipe, let me know!
Roast Parsnip, Carrot & Broccolini Salad with Wild Kraut & Coconut Yoghurt
Serves: 4 to 6 Prep time: 20 minutes
Bake time: 30 minutes
4 large carrots
1 bunch broccolini
1 bunch asparagus
2 handfuls baby spinach
Olive, avocado or macadamia oil
Salt & pepper
Protein (Choose one): Poached eggs Fried Tofu Cooked chicken breast Smoked salmon
Preheat the oven to 180ºC fan bake and line one large oven tray with baking paper or mat.
Peel the parsnips and carrots and chop into strips. Place on the lined oven tray, toss with 1 Tbsp oil and spread out so there’s no overlapping to ensure even cooking. Place in the oven for 30 minutes or until golden.
Meanwhile wash and trim the asparagus and broccolini. Toss with a little oil, salt and pepper. When the parsnips and carrots have been in the oven for 20 minutes and have started to colour, add the asparagus and broccolini on top. Cook for a further 10 minutes or until they’re cooked to your liking.
To serve, lay the roasted vegetables on a plate, toss with spinach, add your protein of choice, sprinkle over some kraut, a dollop of yoghurt and some dukkah.