Vegetables for roasting of your choice. If you have these pre-roasted, makes dinner prep even more simple!
My favourites (but really any veggies go!):
- 1/2 Butternut Pumpkin, chopped ~2cm pieces
- 1 large Sweet Potato, chopped ~2cm pieces
- 1/4-1/2 Cauliflower, chopped into florets
- 1 Red Onion, quartered length ways
- 1 punnet Cherry Tomatoes
- Olive Oil
- 1 tbsp Dried Oregano (or herb of choice)
Other Ingredients
- 1 large Handful Baby spinach leaves
- 1 small Bunch flat-leave parsley, roughly chopped
- 1 400g can Chickpeas, drained and rinsed
- 250g Haloumi, thickly sliced (you could sub for tofu, tempeh or even a protein of choice etc)
- 1 large Handful Walnuts, slightly chopped
- 1/2 tbsp Honey / rice malt syrup
For the dressing
- 1 tbsp Baby capers, drained, roughly chopped
- 1/2 Lemon - finely grated zest + the juice
- dash Water (as needed)
- 60 ml Olive Oil
- 1 tsp Dijon OR wholegrain mustard