LIVINGLIVING
Cumin roast beetroot, carrot and herb salad (serves 4)
Ingredients:
• 800g pumpkin or butternut squash
• 4 raw beetroot
• 3 carrots
• 2-3tbsp rapeseed or olive oil
• 2 tsp cumin seeds
• pinch dried chilli flakes
• salt and pepper
• 2 tbsp hazelnuts, roughly chopped
• 1 bag herb salad
• 100ml coconut or natural yogurt
(low fat if you prefer)
• 1 lime
MAKING CARBS COUNT
CARB CONTENT: Total carbs per
serving (four servings) is around
30g of carbohydrate,15g of fat, 5g
of protein and 350 calories.
Calculated using Cook & Count
Carbs app.
Method:
• Heat the oven to 200C. Peel the
pumpkin, beetroot and carrot and chop
into bite size chunks. Lay in a single layer
in a large baking tray and drizzle with half
of the oil. Sprinkle with the cumin seeds
and chilli and season well with the salt
and pepper. Toss the veg well so it's all
coated and roast for 30 minutes until the
veg are softened and charred.
• Meanwhile toast the nuts in a dry frying
pan then set aside.
• Once the veg are cooked tip the salad
bag onto a large serving plate, spoon
the roast veg over the top then scatter
with hazelnuts. Mix together the yogurt
and zest of 1 lime and dollop over the
veg then drizzle the whole plate with the
remaining oil, the juice of the lime and a
good pinch of salt and pepper.
Recipe and information from
www.makemoreofsalad.com