Roast vegetable salad with creamy avo dressing
A vibrant, warm salad built from vegetables cooked in tidy batches on a sandwich press, giving them a lightly caramelised finish without turning on the oven. Carrot, parsnip, beetroot, zucchini, sweet potato, cauliflower, broccoli, and crisp sugar snaps come off the press tender and golden, ready to be piled high. The creamy avo dressing brings it all together - a full of whole‑food goodness.
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.
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