05/01/2026
I made this last night because I’m officially in need of cooking inspiration & vegetables after weeks of Christmas ham, cheese boards and snacks. Fresh, colourful and exactly what I needed. It was served along side potato wedges & rissoles cooked on the BBQ.
Roasted Sweet Potato, Carrot & Herb Salad with Lemon Dijon Vinaigrette
Ingredients
Vinaigrette
60ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
⅛ teaspoon chilli flakes
Sea salt and cracked black pepper
Salad
700g mini sweet potatoes, chopped
2 medium carrots (about 200 g), sliced
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
400g can chickpeas, drained and rinsed
100g cherry tomatoes, halved
50–75g pickled red onion
Handful of fresh parsley, chopped
Handful of fresh mint, chopped
60g baby spinach (about 2 big handfuls)
30g pumpkin seeds
Sea salt and cracked black pepper
Method
1. Preheat the oven to 200°C. Place the sweet potatoes and carrots on a baking tray, drizzle with olive oil, season with paprika, garlic powder, cumin, salt and pepper, and toss to coat.
2. Roast for 30–35 minutes, or until caramelised and cooked through. Halfway through cooking, scatter the chickpeas over the tray and return to the oven so they roast and become lightly crunchy.
3. While the vegetables are roasting, whisk together the olive oil, lemon juice, Dijon mustard, chilli flakes, salt and pepper to make the vinaigrette. Set aside.
4. Add the baby spinach to the base of a large bowl. Top with the roasted vegetables and chickpeas, followed by the tomatoes, pickled red onion, parsley and mint.
5. Drizzle over the vinaigrette and gently toss to combine. Finish with pumpkin seeds and season well with sea salt and cracked black pepper before serving.
