Vegetable Salad

• Salads can be full of life and this is a super one.
• It’s packed full of goodness
• I love to pop the leftovers in a lunchbox with quinoa or couscous, rocket and hummus for lunch the next day

Prep Time: 12 minutes Cook Time: 20 minutes

Serves: 4

Nutritional information:

• Protein: 9.8g
• Fat: 44.1g
• Fibre: 9.1g
• Carbohydrates: 53.8g
• Calories: 654

Ingredients:

• 3 mixed bell peppers, rough chopped
• 2 courgettes, cut into strips lengthwise
• 1 aubergine, cut into strips lengthwise
• 2 red onions, roughly chopped
• 2tblsp olive oil
• 1tblsp honey
• Salt and pepper

Dressing:

• 2 bulbs of garli
• 300ml natural organic yoghurt
• 2tsp smoked paprika
• Juice of ½ a lemon

Method:

1. Preheat oven to 180 degrees.
2. Mix the vegetables, oil and honey in large bowl. Season with a sprinkle of salt and pepper.
3. Place on a roasting tin along with the whole garlic bulbs and roast in the oven for 20 minutes.
4. Remove from oven, strain any excess liquid into a bowl and set the vegetables aside.
5. Add the yoghurt, paprika and lemon juice to the liquid and whisk together.
6. Peel the roasted garlic (should just ooze out easily when given a squeeze), add to the bowl and mix thoroughly until smooth.
7. Serve in a large bowl drizzled with the dressing and enjoy.