Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tsp mixed spice
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp black pepper
- Sea salt, to taste
- 1 eggplant, diced 2cm
- 1 sweet potato, diced 2cm
- 2 beetroot, peeled & diced 2cm
- ½ cauliflower, broken into florets
- 1 red capsicum, diced 2cm
- 4 tbsp extra-virgin olive oil
- 1 cup pistachio nuts, shells removed
- 1 bunch mint, leaves picked off the woody stems
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 cup yoghurt
- 1 clove garlic, minced
- Sea salt & freshly ground black pepper, to taste
Method
- Preheat the oven to 180°C (fan-forced).
- Mix the spices together in a bowl.
- Toss the eggplant, sweet potato and beetroot in 2 tbsp of olive oil and 2/3 of the spice mixture and sea salt.
- Place on a large baking or oven tray (in a single layer) and roast for 15 mins.
- Toss the cauliflower and red capsicum in the remaining spice mix and olive oil. Add to the other veggies along with the pistachio nuts and bake for another 15 mins.
- Mix the dressing ingredients together.
- Allow the veggies to cool for 10 mins and toss through the mint and dressing.
- Mix the yoghurt sauce ingredients together in a small bowl and smear over a serving plate. Top with the vegetable salad and enjoy immediately.
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