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This Zesty Roast Veggie Salad is a great addition to BBQ meals! The zesty dressing adds an extra flavour kick to it. It can be eaten as a side or even as a main meal salad.

Zesty Roast Veggie Salad

Makes: Approx 1 medium serving bowl.

INGREDIENTS

• 1 cup raw Walnuts, soaked for 12 hours
• 1/2 a medium Butternut Pumpkin (or Kent)
• 15 Brussel Sprouts, cut in half
• 8 Asparagus spears, chopped every 3cm
• 2-3 tbsp Olive oil
• 1 Red Onion, sliced longways
• 4 Radishes, sliced thinly
• Handful of Kale leaves

DRESSING

• 2 tbsp Lemon juice
• 2 tbsp Agave syrup
• 1 tbsp Olive oil
• 1 Garlic clove, crushed
• 1 tsp Lemon zest
• 1 tsp Dijon Mustard

DIRECTIONS

*Preheat oven to 180°C

1. Add all dressing ingredients together in a blender and blend until mixed.
2. Lay the walnuts, pumpkin, brussel sprouts & asparagus on a lined baking tray and pour the olive oil over top so all the veggies are covered.
3. Put in oven then cook for 20mins, turning halfway through.
4. Add the onions & half of the dressing then cook for another 10mins.
5. Add radish & kale then cook for another 5mins. Take out of oven.
6. Transfer the veggies into a large bowl then mix in the rest of the dressing. 

Enjoy!