Roasted Root and Rocket Salad
Being healthy can sometimes feel like a real chore so I always like to make things that really easy to prepare but contain all the good stuff too. This salad incorporates root vegetables which are full of fuel for the good bacteria in our gut, boosting our immune system and digestive health. But the really great thing about this salad is that it tastes amazing. The sweetness from the roasted roots is perfectly balanced by the peppery rocket, salty cheese and crunchy nuts, giving the ultimate yummy salad.
I like making this with any left over roasted veg from a Sunday Roast and the recipe can be adapted to include almost anything. It's also a much more exciting packed lunch than a stale sandwich from a coffee shop so have a look at my tip at the bottom for how to eat this on go!
Roasted Root and Rocket Salad
Serves 1
1 small parsnip
1 carrot
1/2 sweet potato
1 tbsp olive oil, plus extra for drizzling
2 tsp runny honey
1 large handful of fresh rocket
2 tsp wholegrain mustard
small handful of nuts (I went for hazelnuts and brazil nuts), crushed
25g blue cheese, such as stilton (optional)
sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas Mark 6. Cut the parsnip, carrot and sweet potato lengthways into thin batons. Place them on a roasting tray, drizzle with olive oil, season with salt and pepper and roast for 30 minutes, or until they are soft and beginning to brown at the edges.
Make a dressing by combining the honey, mustard and tablespoon of olive oil, and season with salt and pepper.
Remove the vegetables from the oven and allow them to cool. Mix them with the rocket leaves and toss with the dressing. Scatter over the nuts and crumble over the blue cheese, if using, and serve.
TIP: If you are taking this salad in a lunchbox, pack the vegetables, nuts and cheese at the bottom and add a layer of rocket on top. Take the dressing separately and mix together just before eating.
I like making this with any left over roasted veg from a Sunday Roast and the recipe can be adapted to include almost anything. It's also a much more exciting packed lunch than a stale sandwich from a coffee shop so have a look at my tip at the bottom for how to eat this on go!
Roasted Root and Rocket SaladServes 1
1 small parsnip
1 carrot
1/2 sweet potato
1 tbsp olive oil, plus extra for drizzling
2 tsp runny honey
1 large handful of fresh rocket
2 tsp wholegrain mustard
small handful of nuts (I went for hazelnuts and brazil nuts), crushed
25g blue cheese, such as stilton (optional)
sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas Mark 6. Cut the parsnip, carrot and sweet potato lengthways into thin batons. Place them on a roasting tray, drizzle with olive oil, season with salt and pepper and roast for 30 minutes, or until they are soft and beginning to brown at the edges.
Make a dressing by combining the honey, mustard and tablespoon of olive oil, and season with salt and pepper.
Remove the vegetables from the oven and allow them to cool. Mix them with the rocket leaves and toss with the dressing. Scatter over the nuts and crumble over the blue cheese, if using, and serve.
TIP: If you are taking this salad in a lunchbox, pack the vegetables, nuts and cheese at the bottom and add a layer of rocket on top. Take the dressing separately and mix together just before eating.
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