top of page
Colourful roast vegetable salad recipe. Includes beetroot, sweet potato, asparagus and capsicum marinated in miso paste. Dress with balsamic vinegar, rosemary and toasted sesame seeds

-Left over roast vegetables from the night before can be reheated in the microwave and made into this salad.

-This recipe is an opportunity to incorporate some vegetables that may not normally be on your menu eg. eggplant and beetroot.

-Salad dressings made from a little olive oil and either vinegar or lemon juice, not only add flavour, but the food acid lowers the GI (glycaemic index) of the whole meal, increase satiety (sense of fullness) and may reduce blood cholesterol

bottom of page