Fig, Pear and Roasted Veggie Salad Delight
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(Paleo, Vegan, GF, DF, RSF)
Ingredients:
4-5 small beetroots
5 pears
2 large sweet potatoes
¼-1/2 japanese pumpkin
Olive oil
Handful or fresh rosemary, chopped
2 generous handfuls of rocket
5-6 figs
2 handfuls of roasted almonds
Optional: goats cheese crumbled, to serve if able to tolerate
Dressing (Lorna Jane's from her cookbook "Nourish")
2 Tbsp. macadamia oil/walnut oil
2 Tbsp. apple cider vinegar
1 tsp. whole grain mustard
1 tsp. raw honey
Method:
Slice beetroots into 8ths, lightly coat with olive or coconut oil, season with Himalayan pink sea salt, place in 200°C fan forced oven for 10 minutes ahead, or whilst preparing other ingredients. Chop pears into 6ths or 8ths. Peel and cube sweet potato into 2cm pieces. Peel and cube pumpkin into 2cm cubes. Combine pear, sweet potato and pumpkin in a bag and toss until coated in olive oil and chopped rosemary. Transfer onto baking tray in a single layer. Place in oven for 25-30 mins or until fork tender and slightly browned on edges. By this stage beetroot will be ready also. Whilst vegies are cooking, make dressing.
Place rocket in a large serving bowl, arrange roasted vegetables, and sprinkle with almonds, slice into quarters and arrange figs, pour over dressing.
Enjoy
Here's to you being Happy, Well, and Fed (delicious, healthy, inspiring, whole foods)
Ingredients:
4-5 small beetroots
5 pears
2 large sweet potatoes
¼-1/2 japanese pumpkin
Olive oil
Handful or fresh rosemary, chopped
2 generous handfuls of rocket
5-6 figs
2 handfuls of roasted almonds
Optional: goats cheese crumbled, to serve if able to tolerate
Dressing (Lorna Jane's from her cookbook "Nourish")
2 Tbsp. macadamia oil/walnut oil
2 Tbsp. apple cider vinegar
1 tsp. whole grain mustard
1 tsp. raw honey
Method:
Slice beetroots into 8ths, lightly coat with olive or coconut oil, season with Himalayan pink sea salt, place in 200°C fan forced oven for 10 minutes ahead, or whilst preparing other ingredients. Chop pears into 6ths or 8ths. Peel and cube sweet potato into 2cm pieces. Peel and cube pumpkin into 2cm cubes. Combine pear, sweet potato and pumpkin in a bag and toss until coated in olive oil and chopped rosemary. Transfer onto baking tray in a single layer. Place in oven for 25-30 mins or until fork tender and slightly browned on edges. By this stage beetroot will be ready also. Whilst vegies are cooking, make dressing.
Place rocket in a large serving bowl, arrange roasted vegetables, and sprinkle with almonds, slice into quarters and arrange figs, pour over dressing.
Enjoy
Here's to you being Happy, Well, and Fed (delicious, healthy, inspiring, whole foods)
