Dairy-Free Roasted Veggie, Lentil and fennel Salad

The fear of letting good veggies go to waste is enough to inspire a roast up, and so the perfect winter salad was born….

Prep time 15mins Cooking Time 45mins

Serves 4

INGREDIENTS

1 cauliflower

6-8 small Tasmanian pink eye potatoes (also known as Southern Gold potatoes)

8 small cloves of garlic

6 brussel sprouts

5 medium carrots

Half a red onion

2/3 cup of dried cranberries

2/3 cup of pumpkin and sunflower seeds (mixed)

Half a fennel bulb

1 can of brown lentils

Handful of chopped parsley

1 avocado

Sweet Paprika

Dried rosemary

Honey

Olive oil

Salt & Pepper

Half a lemon

METHOD

Step 1 Heat the oven to 180 degrees and line two baking trays with baking paper

Step 2 Wash and trim the cauliflower then cut into small florets, wash the potatoes and cut them into a similar size to the cauliflower (fairly small, just a little mouthful!)

Step 3 Peel the garlic, then put the cauliflower, potato and garlic on a baking tray, drizzle with olive oil then season with salt, pepper and dried rosemary

Step 4 Peel the carrots and cut into medium sized chunks, prepare the brussels and cut them into quarters, add both to a baking tray and drizzle with olive oil, honey, paprika, salt and pepper

Step 5 Bake for approx. 30mins, or until the veggies are cooked through with a slight char, remove from the oven and set aside to cool

Step 6 Chop the onion, parsley, avocado and fennel and add to a large bowl, drain the lentils and also add to the bowl

Step 7 Add the warm veggies to the bowl, add cranberries and seeds then mix everything together

Step 8 Drizzle with a touch of olive oil, the juice from half a medium sized lemon and some salt and pepper to taste

Step 9 Serve straight away and enjoy!