Smoky chipotle pepper salsa
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Moroccan pomegranate & roast veg salad
Serves 2
Easy
Prep:
Cook:
Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes
Skip to ingredients
- 2 small sweet potatoescut into chunks
- 2 red onionsroots kept intact, cut into wedges
- 1 large parsnippeeled and chopped into chunks
- 2 large carrotspeeled and chopped into chunks
- 1 tbsp ras-el-hanout
- 1 tbsp olive oil
- 100g bag baby spinach
- 110g pack pomegranateseeds
- 50g light feta cheesecrumbled
- 4 tbsp balsamic vinegar
Nutrition: per serving
- kcal407low
- fat11glow
- saturates4g
- carbs63g
- sugars39g
- fibre14g
- protein12g
- salt1g
Method
step 1
Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
step 2
Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.
