Roasted veg until they go charred and sweet + a lemony, garlicky yoghurt dressing + the fresh grassiness of parsley + the crunch of pumpkin seeds = a salad worth talking about. (PS the dressing isn’t in the pic because I forgot to add it then I ate the salad woops😋).
Takes 45 minutes, makes 4 work lunches
3 big sweet potatoes, cubed
2 red peppers, cubed
2 red onions, cut into thick wedges
A handful of pumpkin seeds
A small tub of natural Greek yoghurt
A handful of parsley, roughly chopped
Garlic, finely minced
Salt and pepper
1) Pre heat the oven to 180C. Lay the sweet potatoes on a baking tray. Drizzle with olive oil, season with salt and pepper and roast for 40-45 minutes until soft and slightly charred.
2) Lay the peppers and onions in a deep baking tray. Drizzle with olive oil, season with salt and pepper, add a splash of water and cover with aluminium foil. Roast in the oven for 20-25 minutes, then take off the foil and roast for a further 10 minutes until slightly charred.
3) While the veg is cooking, make the dressing. Mix the yoghurt, the zest and juice of half a lemon, the garlic, with a glug of olive oil, salt and pepper.
4) To serve, pile up the roasted veg, scatter over the parsley and pumpkin seeds, and drizzle over the yoghurt dressing.