Autumn Salad

Roasted veg. I cannot get enough of it. I’m pretty certain I’ll never get bored of it. Its just so versatile. Think sweet potato fries as a side with your homemade lentil burger, a yummy root veg salad, mixed into a frittata or used to fill the pie your going to enjoy for Sunday lunch!  The options are endless. Plus, it is so easy to chop it all up, mix with some spices and pop it in the oven for half an hour. You can leave it alone and it’ll come out tasting delicious whilst providing you with a good portion of your five-a-day!

A couple of days ago, there wasn’t much in the fridge but I had loads of random bits of veg hanging around. Whenever this is the case I immediately think; roast it and put it with a bit of cous cous. Easy. But I wanted to try something a bit different, to make it a bit more indulgent and exciting.

As usual, I roasted some sweet potato and carrots, but I also added some halved Brussels sprouts and a tin of chick peas (neither of which I have roasted before). Once they were all crispy and golden I mixed them together with some quinoa, made up a new tahini dressing (it was simply a teaspoon of tahini mixed with a squeeze of lemon juice, salt and pepper and a crushed garlic clove) and topped it with large amounts of feta.

Just adding a few different veg and whipping up a different kind of dressing to my usual olive oil drizzle made this feel like a completely different take on my fail-safe roasted veg salad.

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