Carb-Conscious Garlic Roast Vegetables

Nutrition per serve

Ingredients

• 200g mushrooms
• 1pcs zucchini
• 1pcs red onion
• 1clove garlic
• 30g pepitas
• 2pcs tomato
• 1bunch mint
• 100g baby spinach leaves
• 100g feta
• 30ml extra virgin olive oil
• 10ml white wine vinegar
• 3ml dijon mustard

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Wipe the mushrooms clean. Thickly slice the zucchini. Cut the onion into thin wedges. Crush or finely chop the garlic.
2. Step 2 — Roast vegetables
   Put the mushrooms, zucchini, onion and garlic in a bowl. Drizzle with 1 tbs extra virgin olive oil, season with salt and pepper and toss to coat. Put on the lined tray and roast for 20 mins or until golden and tender.
3. Step 3 — Toast pepitas
   Meanwhile, cook the pepitas in a cold small frypan over medium heat, tossing, for 3-4 mins until toasted (starting with a cold pan ensures the pepitas toast evenly and prevents them burning). Remove from the pan.
4. Step 4 — Prep tomatoes and mint
   Coarsely chop the tomatoes. Coarsely chop the mint leaves, discarding the stems.
5. Step 5 — Make dressing
   Put 1 tbs extra virgin olive oil, 2 tsp white wine vinegar and ½ tsp dijon mustard in a large bowl. Season with salt and pepper and whisk to combine.
6. Step 6 — Toss salad and serve
   Add the spinach, tomato, mint and roasted vegetables to the dressing and toss to combine. Divide the salad among plates. Crumble over the feta and scatter with the pepitas to serve.

Allergens

Sulphites, Milk