JING
Having a staple, go-to ultimate veggie salad is a must. This is a bright, nourishing and very wholesome meal for the whole family. Easy to whip together and beautifully spiced, we've added in Mason's Mushrooms for that extra magic touch. We love adding our adaptogenic tonic herbs to all our meals, we call it #trojanhorsing - give it a try.
Feel free to swap out the Mason's Mushrooms with any other mushie, the umami, savoury taste will work well. This recipe is vegan (with the option of adding your favourite protein) and gluten-free.
1. Preheat oven 180 C (165 C fan-forced).
2. Cut potatoes, carrots, sweet potatoes and onions into wedges. Put the chopped root vegetables and onions in a large baking tray, drizzle with olive oil, sprinkle with salt and spices and set the timer for 45 mins.
3. Meanwhile, cut the zucchini, broccoli, cauliflower, capsicums and shallots into bite-sized pieces.
4. Arrange the chopped vegetables on another tray and dress with olive oil, Mason’s Mushrooms, salt and pepper. Mix with hands, then place in the oven when there is 25 mins left on the timer.
5. While the vegetables are cooking, wash and roughly chop the rocket, parsley and spinach. Finely chop chives.
6. After the timer goes off, remove the vegetables from the oven and allow to cool slightly.
7. Arrange onto a platter or in a big serving bowl, top with cashew cheese, fresh herbs, a drizzle of olive oil and a squeeze of lemon juice.
Heidi Flora is the goddess behind this beautiful recipe, check out her work here.
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