Roast veggie salad

Gluten free / Vegetarian

Serves 2

Cooking time: 35 minutes


  • 80g goats’ cheese
  • 40g pomegranate seeds
  • 30g hazelnuts
  • Two handfuls of baby spinach
  • 2 small sweet potatoes
  • 1 red onion cut into wedges
  • 1courgette quartered lengthways and sliced widthways
  • 1 red bell pepper
  • 2tbsp pumpkin seeds
  • 2tbsp extra virgin olive oil
  • 1tbsp balsamic vinegar


Pre heat oven to 180˚

Chop the sweet potatoes and pepper into small chunks and place on a baking tray with the onion and courgette.

Drizzle with 1tbsp olive oil and bake for 35minutes until cooked.

Place hazelnuts on a small baking tray and roast for 8-10 minutes.

Mix the balsamic vinegar and remaining olive oil with a little salt and pepper to create the dressing.

Once the veggies and hazelnuts are cooked serve on top of the spinach and sprinkle over the pomegranates and pumpkin seeds.

Tear over the cheese and drizzle with the dressing.