Laurel’s Christmas Roast Vegetable Salad with Pomegranate Seeds

Ingredients
- 4 carrots, peeled and quartered lengthwise
- 250 g baby beetroot, quartered 4 parsnips, peeled, quartered and the core removed if tough
- 3 red onions, halved then cut into wedges
- 1 spring each of fresh thyme, sage, rosemary and oregano (if not, a light sprinkling of mixed herbs)
- 1 head garlic, cloves separated but not peeled
- 1/4 cup olive oil
- salt and pepper, to season
- 130 g bag baby spinach
- 1/3 cup crispy shallots (from the International section)
- 200 g walnuts, toasted
- 200 g soft feta, crumbled
- 1 bunch fresh Italian parsley, roughly chopped
- 1 pomegranate
Method
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Recipe brought to you by Laurel - Food Specialist from Countdown
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"This is a great do ahead Christmas dish as it's almost better the next day!" - Laurel
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1. Preheat oven to 220°C (200°C fan-forced).
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2. Toss the vegetables, herbs and garlic together with the olive oil , season then pour into a roasting dish and cook until golden and soft, about 20 minutes.
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3. Place the spinach onto a large platter, place the vegetables on top, squeeze the garlic out of their skins, over the veges. Sprinkle over the shallots, walnuts, feta and parsley.
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4. Just before serving, scatter over the pomegranate seeds and drizzle with the balsamic.
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Tip: If pre-preparing this dish, simply bring the vegetables to room temperature, then layer up the salad as above.
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PER SERVE
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Energy 1844Kj • Protein 12g • Total Fat 33g • Saturated Fat 7g • Carbohydrates 20g • Sugars 16g • Sodium 293mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation