Roast vegetable salad with beans

I had a good time on my holidays and I ate a lot of really great food. However, after all that eating out, it definitely felt like time for some healthier home cooking.

This recipe is adapted from a recipe I saw a few years ago on an Australian TV show called Good Chef Bad Chef. The format of the show has a normal chef, who cooks rich food that isn’t always good for you and a nutritionist who cooks healthier dishes, cooking different dishes based on the same theme.

This dish is adapted from Good Chef Janella Purcell’s recipe. I’ve changed it slightly, using some different vegetables, extra beans to make it stretch further and goat cheese both for its creamy taste and to make it more filling. I also sometimes like to vary the dressing and have included both the dressings I use. You can use whatever vegetables you like really. The recipe is really just an idea that you can adapt to your preferences or what is available. Other vegetables I have used besides those I have listed in the recipe include baby beetroot, leek and baby spinach (added at the end).

The leftovers are also great cold as a salad or wrap filling for lunch the next day.

Roast vegetable salad with beans

Serves 4

Ingredients 

Note – cut the vegetables into similar sizes so they cook in the same time. I cut mine into approximately 2cm square pieces.

• 1 small sweet potato – peeled  (or scrubbed) and chopped
• 2 potatoes – peeled (or scrubbed) and chopped
• 2 carrots – peeled (or scrubbed) and chopped
• ¼ of a butternut pumpkin – peeled and chopped
• 1-2 shallots (or a red onion) – cut into halves or quarters
• 4-6 garlic cloves – skins on
• ½ head of cauliflower – cut into florets
• 6 button mushrooms – cut in half
• 100g cherry tomatoes – whole
• 2 sml courgettes – sliced
• 1 bunch asparagus – trimmed and cut into two to three pieces
• 1 tablespoon olive oil
• 1-2 tablespoons balsamic vinegar
• 1-2 tins (400g each) of beans of your choice – I used one each of cannellini and 4 bean mix – rinsed and drained
• 50-100g goat cheese (optional)
• Salt and pepper

Method

1. Preheat the oven to 180C fan forced.
2. Combine the vegetables with oil and seasoning on a baking tray. I use two, keeping the harder root vegetables (that will take longer) on one tray and placing them in the oven first. I then add the others on a second tray after around 10 minutes.
3. Cook for 40 minutes to an hour (total) until cooked. Time will depend on the size you cut the vegetables.
4. Drizzle over some balsamic vinegar.
5. Combine in a large bowl with the drained beans. Squeeze the roasted garlic from its skin. Reserve 1-2 to add to yoghurt dressing if using. To serve, crumble over goat cheese and dress with dressing of your choice (see below)

Yoghurt/tahini dressing

Ingredients

• 4 tablespoons fat free natural yoghurt
• 1 tablespoon tahini
• 1-2 tablespoons lemon juice
• 1-2 cloves roasted garlic
• Salt/pepper to taste

Method

1. Combine yoghurt, tahini, lemon juice and roasted garlic (skins removed). Taste and season with salt, pepper and additional lemon juice as needed.

Wholegrain mustard dressing

Ingredients

• 1 tablespoon wholegrain mustard
• 2 tablespoons cider or white wine vinegar
• 4 tablespoons extra virgin olive oil
• Salt/pepper to taste

Method

1. Combine ingredients (either in a bowl with a whisk or by placing in a jar and shaking). Taste and season/adjust as necessary.

Adapted from Roast Veggie Salad with Butter Beans by Janella Purcell – Good Chef Bad Chef.