Recipe Ideas: Easy To Roast Salad
I don't always want to be stuck in the kitchen for 30-40 minutes. I don't always have the mental energy to create the next Michelin Star masterpiece. Who does?
But what can we do if we still want a meal packed to the rafters with nutrients? Make a salad! One that requires minimal preparation time and minimal kitchen time. A double win for us busy people!
Serves 1 – 50-55 mins
1 red pepper
150 grams of cherry tomatoes
1 butternut squash
Two big handfuls of spinach or kale leaves
Extra virgin olive oil
White wine vinegar
Pine nuts (optional)
Salt and pepper to taste
Cut cherry tomatoes in half and slice the butternut squash into small chunks. You can leave the skin on but ensure that you remove any seeds. Place the tomatoes, pepper and butternut squash on a baking tray.
Add one tablespoon of extra virgin olive oil and season with salt and pepper. Whack in the oven for 45-60 minutes on 180 c or gas mark 4, making sure to check regularly to avoid over cooking the tomatoes (remove and cover them if necessary.)
While this is cooking, stick the two handfuls of leaves into a big bowl, add one tablespoon of olive oil and massage the leaves into the oil. You can skip this step if you want to lower the total calorie content of the meal.
Once the vegetables have cooked take tray out of the oven, and add to bowl with leaves. Peel away the pepper skin and remove the core and seeds.
Create dressing by adding 1 teaspoon of olive oil, 1 tablespoon of white wine vinegar, and 2 teaspoons of whole grain mustard. Add salt and pepper to taste. Mix together and pour over salad. Sprinkle over some sesame seeds.
Add pine nuts and/or a protein serving of choice.