Roast Chopped Salad
Roast it, chop it, toss it - its as simple as that. Big flavours, no fuss, and ready in no time this roast chopped salad is great for a mid-week dinner.
Serves
Ingredients
For the Salad
<item-todo-done>4 carrots<item-todo-done><item-todo-done>2 packs of tenderstem broccoli<item-todo-done><item-todo-done>350g smoked tofu - we recommend Taifun<item-todo-done><item-todo-done>1 cucumber<item-todo-done><item-todo-done>60g rocket<item-todo-done><item-todo-done>250g cooked quinoa<item-todo-done>
For the Dressing
<item-todo-done>2 tbsp miso paste<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>20g Nooch<item-todo-done><item-todo-done>2 tbsp sesame oil<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>2 lemons<item-todo-done>
Before you start
Large baking tray | Sharp knife | Large mixing bowl | Small bowl or jar for dressing | Oven preheated to 200°C
Roast the veggies
- Trim the butt off the carrots, add to the lined tray, drizzle with olive oil and a pinch of salt and pepper
- Roast in the oven for 20-25 minutes depending on their thickness
- Add the broccoli and tofu to the tray and drizzle with the remaining olive oil and lightly season again with salt and pepper and roast for a further 15 minutes until everything is tender
Make the Dressing
- In a large mixing bowl, whisk together the miso, mustard, Nooch, sesame oil, extra virgin olive oil and lemon juice
Get chopping
- On your biggest chopping board, add the roast veg, tofu and cucumber
- chop with a large knife to the desired size
Combine and season salad
- Add the remaining salad ingredients, except the chives, to the dressing and toss to coat
Finish & Serve
- Finely chop the chives and finely slice the chilli
- Sprinkle both on top for a fresh burst of colour
- Serve immediately and enjoy a hearty, flavourful salad