Ingredients
- 1/2 beetroot, peeled and roasted
- 200 g squash / pumpkin (whichever kind you like) peeled, cut and roasted
- 1/2 green apple omit if you're using zucchini or aubergine and swap for roasted cherry tomatoes
- kale , spinach, purple lettuce or other which is firm and slightly bitter to contrast the sweet flavour of the roasted veggies
- 30 g toasted almonds or pecans, walnuts, hazelnuts
- 30 g fresh cheese or feta, mozzarella, goat
Notes
The roasted veggies can be: sweet potato, pumpkin / squash, leeks, fennel, zucchini, aubergine. To cook them we add olive oil, salt and pepper to them and take them to a medium-heat oven (180C) until they're al dente. Depending on the size you cut them in this could take 20-40min. You can also add fresh herbs to them and a garlic clove to add extra flavour. Try to cook them separate so they don't all have the same taste and your salad stays interesting.
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