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Moroccan avo & roast veggie salad

Moroccan avocado & roast veg salad _0306.jpg
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 30 minutes
  •       

Ingredients

2 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
750g orange sweet potato, peeled and cut into bite sized pieces
400g (about 2 bunches) baby Dutch carrots, trimmed and peeled
2 just-ripe avocados, halved and deseeded
100g feta cheese, crumbled
1 tbs lemon juice
2 tsp dukkah
50g baby spinach leaves
½ pomegranates, seeds removed
Salt & pepper, to season
Lemon wedges and warmed flatbread, to serve

Method

1

Preheat oven to 200˚C/180˚C fan-forced.

2

Combine oil, cumin, coriander and garlic in a bowl.

3

Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables.

4

Roast vegetables, turning once, for 25-30 minutes or until tender.

5

Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked.

6

To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste.

7

Serve with lemon wedges and flatbread.

Ingredients

 2 tbs olive oil
 1 tsp ground cumin
 1 tsp ground coriander
 2 garlic cloves, crushed
 750g orange sweet potato, peeled and cut into bite sized pieces
 400g (about 2 bunches) baby Dutch carrots, trimmed and peeled
 2 just-ripe avocados, halved and deseeded
 100g feta cheese, crumbled
 1 tbs lemon juice
 2 tsp dukkah
 50g baby spinach leaves
 ½ pomegranates, seeds removed
 Salt & pepper, to season
 Lemon wedges and warmed flatbread, to serve

Directions

1

Preheat oven to 200˚C/180˚C fan-forced.

2

Combine oil, cumin, coriander and garlic in a bowl.

3

Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables.

4

Roast vegetables, turning once, for 25-30 minutes or until tender.

5

Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked.

6

To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste.

7

Serve with lemon wedges and flatbread.

Moroccan avo & roast veggie salad

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