Roasted Vegetable Salad

16th July 2021

Ingredients:

Potatoes
Aubergine
Peppers
Cherry tomatoes
Olives
Cashew nuts
Spinach
Avocado
Edamame beans 

Method:

• Preheat oven to 200°C
• Chop the potatoes, aubergine and peppers. Season with salt, pepper and olive oil before placing the mix in an oven tray and roast in the oven for 30-35 minutes. 
• After 30 minutes add the cherry tomatoes, olives and cashew nuts. Roast for another 10 minutes.  
• Prepare the spinach and edamame beans and slice the avocado.  
• Add the roasted vegetables to the salad. 
• Enjoy! 

Health properties: 

• High in vitamins and antioxidants to fight cell damage caused by oxidative stress.
• High in iron, great for improving energy and focus. 
• Low in calories. 
• High in fibre to help fill you up and improve digestive function. 
• Contains a good source of healthy fats.