Roasted Vegetable Rainbow Salad
Ingredients
- spinach
- lettuce
- tomatoes
- red pepper
- sweetcorn
- courgette
- aubergine
- sweet potato
- chickpeas
- paprika
- garlic seasoning
Dressing
- tahini
- lemon juice
- teriyaki
Preparation
Preheat oven to 180°C
Toss chickpeas with paprika and garlic seasoning, then roast for 30 minutes at 180°C.
Roast courgette, aubergine, and sweet potato at 180°C for 20-30 minutes until tender
Mix tahini, lemon juice, and teriyaki to make the dressing
Assemble the salad by combining spinach, lettuce, tomatoes, red pepper, sweetcorn, roasted vegetables, and chickpea croutons. Drizzle with dressing
