Name: Roast vegetable salad with curry dressing
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 500g cocktail potatoes, halved; 1 bunch baby beetroots, halved; ¼ cup olive oil; 1 bunch Dutch carrots, trimmed; 2 green onions, finely sliced; 1 cup coriander leaves, loosely packed; ¼ cup cashews, to serve; Dressing; 1 teaspoon mustard seeds; 1 tablespoon olive oil; 3 spring onions, chopped; 1 tablespoon curry powder; ½ cup natural yoghurt; 1 tablespoon lemon juice

Roast vegetable salad with curry dressing

Who said salads are boring.

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Skip to Recipe

Take your tray bake of roasted vegetables to another level with a gorgeous homemade yoghurt dressing. It’s the perfect light lunch or dinner. Yum!

Ingredients

500g cocktail potatoes, halved

1 bunch baby beetroots, halved

¼ cup olive oil

1 bunch Dutch carrots, trimmed

2 green onions, finely sliced

1 cup coriander leaves, loosely packed

¼ cup cashews, to serve

Dressing

1 teaspoon mustard seeds

1 tablespoon olive oil

3 spring onions, chopped

1 tablespoon curry powder

½ cup natural yoghurt

1 tablespoon lemon juice

Method

Preheat oven to moderate, 180°C. Lightly spray an oven tray with oil.

Toss potatoes and beetroots in oil. Season. Spread on tray. Bake 30 minutes. Add carrots and bake 15-20 minutes, until tender. Cool.

For the dressing. In a frying pan, cook mustard seeds 30 seconds in oil until they pop. Add onion and curry powder. Cook 1-2 minutes. Transfer to a jug with yoghurt and juice.

Toss vegetables with onions and coriander. Top with cashews and drizzle with dressing to serve.

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Ingredients

Method

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