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Moroccan avo & roast veggie salad

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Moroccan avocado & roast veg salad _0306.jpg

 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

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


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


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.


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


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.


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


Serve with lemon wedges and flatbread.

Nutrition Facts

Serving Size 4

Servings 4