Stay at Home Roast Salad

Prep Time Cook Time Total Time Author Serves
10 minutes 45 minutes (40 minutes roasting the vegetables, 5 minutes frying the falafel) 50 minutes Oakley's Premium Fresh Vegetables 4

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In the Oakley’s Pandemic Pantry, we’re going back to basics with our stay at home roast veggie salad. In our house, roasting up a bunch of vegetables and pairing them with a form of protein, greens and a touch of cheese makes the perfect meal. As a bonus, you can double up on veggies and keep them as leftovers for the next 4-5 days. Add them to a quiche, mix them in with scrambled eggs, add to a piece of meat for a balanced meal or blend them up with stock for a tasty soup. The possibilities are endless! In the spirit of our Pandemic Pantry, you can sub the veggies in and out depending on what’s available. No capsicum but a bag of mushrooms are going funky? Chuck them in! Wanting something with a bit of a kick? Season the veggies with chilli flakes! Let your creativity run wild.


600g Golden Gourmet Potatoes

3 Large Carrots

1 Capsicum

2 Oakley’s Candy Beetroot

1/4 Pumpkin

2T Olive Oil

Salt & Pepper, to taste

2T Mixed Herbs

1 Bag Mixed Salad Leaves

400g Falafel Mix

1/2C Grated Tasty Cheese



  1. Preheat the oven to 180 degrees fan bake. Dice the vegetables and arrange them on a lined baking tray. Drizzle over the oil, salt, pepper and herbs. Toss and cook for 40 minutes.
  2. While that’s cooking, roll the falafel into 2-inch diameter balls. Heat some olive oil in a large frypan per medium-high heat. Fry the falafel until they are brown on each side. Leave them to rest on a paper towel. Grate the cheese.
  3. Once the vegetables in the oven are fork tender, take them out and leave to sit for five minutes.
  4. Arrange salad mix, roast veggies, falafel and cheese into four bowls. Top with condiments of your choice – we recommend balsamic vinegarette or spicy mayonnaise.