A generous, whole‑food salad built from a colourful lineup of vegetables cooked in tidy batches on a sandwich press — a clever, low‑energy method that delivers tender centres, caramelised edges, and deep flavour without heating the whole kitchen. Carrot and parsnip slices soften into sweet ribbons; beetroot rounds turn glossy and earthy; zucchini and sweet potato develop golden grill marks; cauliflower and broccoli become nutty and aromatic; and sugar snaps and snow peas stay bright and crisp. Layered together, they create a warm, textural base that feels both rustic and nourishing.
The creamy avo dressing adds richness and balance. A ripe avocado is blended with non‑dairy milk, fresh lemon juice, black pepper, and your choice of warming spices — cumin, coriander, curry powder, smoked paprika, or a pinch of chilli. The result is a silky, tangy, subtly spiced sauce that clings beautifully to the warm vegetables, turning a simple roast medley into a deeply satisfying meal.
Health Benefits
- High fibre for gut health: Root vegetables, cruciferous veg, and peas deliver soluble and insoluble fibre that supports digestion, stabilises blood sugar, and promotes satiety.
- Rich in antioxidants: Beetroot, broccoli, and carrots provide betalains, carotenoids, and vitamin C — compounds linked to reduced inflammation and improved cellular repair.
- Healthy fats for nutrient absorption: The avocado dressing supplies monounsaturated fats that help your body absorb fat‑soluble vitamins (A, D, E, K) from the vegetables.
- Plant‑powered micronutrients: Sweet potato offers beta‑carotene; cauliflower and broccoli bring folate and vitamin K; peas add vitamin C and natural sweetness; zucchini contributes hydration and potassium.
- Spices with functional benefits: Cumin and coriander support digestion, smoked paprika adds antioxidants, and chilli can gently boost metabolism.
- Low‑energy cooking method: Using a sandwich press reduces oil use and preserves more nutrients compared to high‑heat roasting.
This salad is hearty enough for a main meal, vibrant enough for entertaining, and packed with the kind of whole‑food nourishment that keeps you energised and glowing. It’s everyday simplicity elevated by clever technique and creamy, citrus‑bright flavour.
Roast vegetable salad with creamy avo dressing
Ingredients
Creamy avo dressing
- 1 med ripe avocado
- 1¼ cup non-dairy milk little more if required
- juice from one lemon
- freshly ground black pepper
- ½ tsp of any of the following – ground cumin, ground coriander, curry powder, smoked paprika
- ¼ tsp chilli powder optional
Roast Vegetables
- carrot and parsnip peeled and cut lengthwise into 4 mm thick slices
- beetroot peeled and cut into 4 mm thick rounds
- zucchini unpeeled and cut lengthwise into 1cm thick slices
- sweet potato cut into 1 cm thick chunks
- cauliflower and broccoli cut into 1.5 cm thick slices
- sugar snap and snow peas ends and string removed
Instructions
Creamy avo dressing
- Place the first 3 ingredients in a kitchen blender or Bullet. Blend to combine thoroughly.
- Leave for 5 minutes. Dilute the mix with a little more non-dairy milk (if required) to bring the dressing to the desired consistency.
- Add your chosen spice (and the chilli if using) and blend again to combine.
- Store in the fridge until required (keep chilled for 2-3 days).
Roast vegetables
- Place prepared vegetables into the sandwich press in batches. Cook until sweet and tender.
- Remove to a bowl using a heat-proof slice.
- Once the vegetables are completely cool, gently coat with the Creamy avo dressing.
