Roasted Vegetable Salad with, Tahini Mustard Dressing and Salmon

We love the combo of fresh salad greens and sweet roasted vegetables, brought together with a creamy dressing, toasted sunflower seeds and fresh herbs.

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Roast the vegetables. Store in an airtight jar in the fridge, bring to the room temperature before serving.

Ingredients

  • 3 carrots (cut into battens)
  • 2 medium sweet potatoes (cut into small wedges)
  • Olive oil
  • Salt and pepper

Method

  1. Preheat the oven to 180 degrees celsius, fan bake.

  2. Once the oven has reached temperature, place the carrots and sweet potato onto a large baking tray, drizzle with olive oil and season with salt. Cook for 35 – 40 minutes or until golden brown, flipping at halfway.

  3. Once cooked, allow them to cool before placing in an airtight container in the fridge.

Make the tahini honey mustard dressing. Store in an airtight jar in the fridge.

Ingredients

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp hulled tahini
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • Salt and pepper

Method

  1. Simply add all of the ingredients into a jar and shake well to combine.

Tips

  • It’s important to allow the roasted vegetables to cool before adding them to the salad, this prevents the salad from wilting. If you don’t have time to allow the vegetables to cool, serve them on the side.
  • Tossing the salad leaves in the half of the dressing first allows each salad leaf to be well coated in the delicious dressing. If you tossed it all at once, the heavy ingredients drop to the bottom of the salad.

Shortcuts

  • Swap out the baked salmon for smoked salmon.

Vegetables

  • Swap cos for baby spinach.
  • Swap sweet potato for 2 large parsnips.

Protein

  • Swap salmon for grilled chicken or steak.
  • You can pan fry the salmon instead of oven baking it. Simply add a little olive oil to a large frypan over medium-high heat. Once the oil is hot, add the salmon fillets to the pan, skin-side-down, cook for 3 minutes or until the skin is crisp. Flip the salmon and lower the heat, cook the fillet for another 2-3 minutes (cooking time will vary depending on the thickness of the salmon fillet).
  • For a vegetarian option add 1 x 400g tin of chickpeas (drained and rinsed) to the salad.

Other

  • Swap sunflower seeds for pumpkin seeds or almonds.
  • Add some feta cheese or goat cheese.
Ingredients

Roasted vegetables

  • 3 carrots (cut into battens)
  • 2 medium sweet potato (cut into small wedges)
  • Olive oil
  • Salt and pepper

Tahini honey mustard dressing

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp tahini
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • Salt and pepper

Salad

  • 120g baby cos (1 bag)
  • 1 mini cucumber (sliced)
  • ¼ cup coriander (roughly chopped)
  • ¼ cup sunflower seeds (toasted)

Salmon

  • 600g salmon fillets
  • Olive oil
  • Salt and pepper
Method
  1. Preheat the oven to 180 degrees celsius, fan bake.
  2. Once the oven has reached temperature, place the carrots and sweet potato onto a large baking tray, drizzle with olive oil and season with salt. Cook for 35-40 minutes or until golden brown, flipping at halfway. Once cooked, allow them to cool before adding to the salad.
  3. Whilst the veggies are cooling, prepare the dressing. Simply add all of the ingredients into a jar and shake well to combine.
  4. To make the salad add the cos, cucumber and herbs to a large bowl or platter, drizzle over half the dressing and toss well. Add the roasted vegetables and sunflower seeds, then pour over the remaining dressing and gently toss.
  5. Once the vegetables have been cooking for about 20 minutes, add the salmon fillets to a lined baking tray, drizzle over a little olive oil and season with salt and pepper. Pop in the oven to cook for 20 minutes until cooked to your liking.
  6. Serve the salmon to the side or flake through the salad.
Variations

Vegetables

  • Swap cos for baby spinach.
  • Swap sweet potato for 2 large parsnips.

Protein

  • Swap salmon for grilled chicken or steak.
  • You can pan fry the salmon instead of oven baking it. Simply add a little olive oil to a large frypan over medium-high heat. Once the oil is hot, add the salmon fillets to the pan, skin-side-down, cook for 3 minutes or until the skin is crisp. Flip the salmon and lower the heat, cook the fillet for another 2-3 minutes (cooking time will vary depending on the thickness of the salmon fillet).
  • For a vegetarian option add 1 x 400g tin of chickpeas (drained and rinsed) to the salad.

Other

  • Swap sunflower seeds for pumpkin seeds or almonds.
  • Add some feta cheese or goat cheese.

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