Combining earthy veg with a tangy tomato vinaigrette, this dish is quick, easy and absolutely delicious!
Putting a seasonal twist on your classic salad recipe, it’s the perfect way to use up the groceries in your HeroGo box.
Easy to adapt with any leftover veggies you have at home, it’s great on its own or alongside some protein like chickpeas or grilled chicken.
Have a go and don’t forget to share a photo to @herogomena with #herogolife.
Overview:
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4 people
Ingredients:
150g leeks, sliced
200g turnips, peeled & cubed
100g red cabbage, thinly sliced
150g beetroot, peeled & diced
200g butternut squash, peeled & cubed
150g bell pepper, sliced
50g spring onions, diced
100g broccoli florets
300g tomatoes, halved
Mixed lettuce leaves, as much as you like
45ml balsamic vinegar
30ml olive oil
1 clove of garlic, minced
5g Dijon mustard
Salt & pepper, to taste
Instructions:
Preheat the oven to 200°C.
Put the leeks, turnips, red cabbage, beetroot, squash, bell pepper, spring onion, broccoli with 150g of tomatoes in a large bowl.
Drizzle with oil and seasoning, then toss everything well so the veg is coated.
Line a tray with baking paper then spread the veg on it.
Roast for 25 to 30 minutes, turning halfway through, until the veg is tender and starting to caramelise.
In the meantime, make the vinaigrette by blending 150g tomatoes with balsamic vinegar, oil, garlic, mustard and seasoning until smooth.
Put your mixed lettuce on a serving plate then add the veg once cooked.
Drizzle with the vinaigrette, toss gently and serve immediately.