Tuesday, February 12, 2008

Roast Vegetable Salad

Ingredients - serves 4 - 6 points per serve
  • 750g (1/2 large) butternut pumpkin, peeled, cut into 3cm pieces
  • 1kg potatoes, scrubbed, cut into 3cm pieces
  • 2 brown onions, halved, cut into wedges
  • olive oil cooking spray
  • 1 teaspoon dried thyme
  • 275g baby roma tomatoes, halved
  • 400g can chickpeas, drained, rinsed
  • 1 tablespoon olive oil
  • 2 lemons, juiced
  • 2 garlic cloves, crushed
  • 2 teaspoons white sugar (8g)
  • 1 cup flat-leaf parsley leaves, roughly chopped


  • Preheat oven to 200°C. Place pumpkin, potatoes and onions on a large baking tray. Spray lightly with oil. Season with salt, pepper and thyme. Roast for 40 minutes.

  • Add tomatoes to baking tray and roast for a further 20 minutes.

  • Transfer roast vegetables to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug until well combined. Pour over vegetables. Add parsley and toss gently to combine. Serve.


  • Stir leftovers through cooked rice, pasta or couscous for a new healthy main.

  • You could offer this as a side dish and small portions for lower points. For example if you served 6 the points would be 4 points