Roasted Vegetables with Basil and Rocket Salad
9th Feb, 2015


  • 1 beetroot, cut into 6 wedges
  • 1/2 sweet potato, cut into rounds
  • 1/2 red onion, peeled and cut into wedges
  • 1 small fennel, remove the outer leaves and root and roughly slice
  • For the salad:
  • 1 handful of basil leaves, finely chopped
  • 1 handful of rocket, finely chopped
  • 1 handful of spinach, finely chopped
  • 1 courgette, finely diced
  • 1 tsp rapeseed oil
  • Juice 1/2 lemon
  • Pinch salt
  • Pinch pepper

Equipment required:

Place all the vegetables on a baking tray, drizzle with a little oil, salt and pepper and roast in the oven for 20-25 minutes until tender. 

While the vegetables are cooking, make the basil and rocket salad by mixing all the ingredients together in a bowl. The key is to chop everything as finely as possible. 

Once the vegetables are cooked, serve with the salad. 

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