This is a perfect recipe for summer (or anytime) as the warm vegetables feel satisfying and the flavours seem to intensify with roasting. I made this recipe for my friends who were on a 30 day AIP (autoimmune protocol) diet but if you prefer to use Greek yoghurt or natural yoghurt that is fine too.

Ingredients

  • 3 Small parsnips (peeled and chopped into 3-inch pieces)
  • 3 medium carrots (peeled and chopped into 3-inch pieces)
  • 5 beetroot (peeled and cut in half)
  • 1 sweet potato (peeled and chopped into chunks)
  • ½ cauliflower florets – roughly chopped
  • ¼ cup olive oil
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground coriander
  • 1 small bunch of coriander washed and chopped roughly
  • 1 small packet of mint leaves striped and chopped
  • 1 small bunch of flat leave parsley washed and chopped roughly
  • 1 small packet of salad leaves washed 
  • 2 tablespoons of olive oil
  • 3 garlic cloves chopped roughly
  • 1 lemon zest (do this first)
  • 1 lemon juiced (then do this)
  • 1 cup of natural coconut yoghurt
  • Pinch of salt

Method

Preheat oven to 180 degrees

On a large baking tray place a piece of baking paper and lay all of the chopped vegetables, garlic in a single layer over the pan.  Drizzle over olive oil and sprinkle over cumin seeds place in preheated oven and bake for 25-30 mins or until golden.  Give all the vegetables a turnover add ground coriander and bake for a further 10 mins.  

Remove from oven and allow to cool

In a medium bowl add the coconut yoghurt, lemon juice and salt and half of the zest and stir until smooth.  Arrange the salad leaves on a large plate and then add vegetables and sprinkle over chopped herbs. The yoghurt dressing can be either placed on top of the salad or on the side for people to help themselves. Feel free to sprinkle a little more olive oil over the top and a squeeze of lemon juice if you fancy it just before serving

Note; if coriander or parsley is not your thing, choose any fresh green herbs to chop.  I often use fennel from my garden, mint and dill.  Whatever is available and fresh is the best.