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|
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
2 Oakley’s Candy Beetroot
2T Olive Oil
Salt & Pepper, to taste
2T Mixed Herbs
1 Bag Mixed Salad Leaves
400g Falafel Mix
1/2C Grated Tasty Cheese
- 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.
- 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.
- Once the vegetables in the oven are fork tender, take them out and leave to sit for five minutes.
- Arrange salad mix, roast veggies, falafel and cheese into four bowls. Top with condiments of your choice – we recommend balsamic vinegarette or spicy mayonnaise.