rainbow salad
Did you say green salad? Why stop at green? Although green is THE compulsory colour on our plates at all times, we love a rainbow. With mixed elements of raw and roasted vegetables, it will accompany your summer barbecues perfectly and provide a useful nutrient dense and balanced option for your vegetarian friends.
ingredients
Serves 2
2 courgettes
2 sweet potatoes
1 large red onion
1 clove of garlic
50g Feta, cubed
Olive oil
method
prep time 10mins
cook time 20mins
Preheat oven to 190°C
Lightly grease a baking tray
Peel and cube the sweet potato
Slice the red onion and garlic
Cut the feta in small cubes and set aside
Make your courgettes into thin ribbons. I use a wide vegetable peeler
Place the courgette ribbons into a large bowl and add 2 tablespoons of olive oil, salt, pepper and chopped mint, and toss gently. Set aside
Scatter the sliced red onion, garlic and cubed sweet potato onto the baking tray, sprinkle with olive oil, salt and pepper
Slide in the oven for between 20 to 30 mins until golden brown
To serve, place courgette ribbons onto each plate, add the mixed roasted vegetables and scatter with feta cubes
the health boost tip
The key to eating well during the summer months, and not being tempted to snack in between meals, is to ensure that your salads are balanced, nutrient dense and contain some protein in order to keep you full for longer.
