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Kale & Roasted Veggie Salad 



For 4 serves 

  • 3 orange carrots, peeled and halved (or quartered if very large) lengthwise 

  • 3 purple carrots peeled and halved (or quartered if very large) lengthwise 

  • 3 parsnips peeled and halved (or quartered if very large) lengthwise 

  • 1 can chickpeas, drained and rinsed  

  • 1/2 tsp turmeric 

  • 1/2 tsp paprika 

  • 2 large bundles of curly kale, large stems removed and roughly chopped

  • 1 red onion, sliced into thin strips 

  • juice from 1 lemon 

  • 2 tbsp olive oil (across the whole meal) 

  • 1 tbsp maple syrup 

  • 3 handfuls of almonds, roughly chopped 

  • sea salt and pepper to taste 

Mint yoghurt dressing:

  • 4-5 tbsp vegan natural yoghurt (or greek yoghurt or skyr)

  • juice from 1/2 lemon 

  • 10 mint leaves

  • 1 garlic clove

  • 2-3 tbsp of water (add more if its too thick) 

  • 1/4 tsp sea salt 

  • pepper to taste 



  1. Preheat the oven to 200 degrees (C) and line two baking trays with baking paper. 

  2. Peel and cut your vegetables and place across 2 baking trays (leaving some space on one of the trays for the chickpeas which will be added later). Drizzle 1 tbsp of olive oil across the veggies and toss everything so the vegetables are evenly coated in the olive oil. Roast in the oven for 35 minutes. 

  3. After 15 minutes, take one of the trays out of the oven and add the drained and rinsed chickpeas. Drizzle the chickpeas with 1/2 tbsp of olive oil, paprika and turmeric and mix everything so the chickpeas are evenly coated in the oil and spices then add to the oven for 20 minutes or until the chickpeas are golden and crispy. 

  4. Meanwhile, make your mint dressing by adding everything to a food processor and pulsing until you get a nice dressing (adding more water if the dressing is too thick). NOTE: do not over process as the mixture could become too watery. 

  5. Next prepare your kale. Add your roughly chopped kale to a large bowl with the juice from 1 lemon, 1/2 tbsp olive oil, maple syrup, salt and pepper and then massage with clean hands for about 1 minute. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Add the red onion toss once more, then set aside.

  6. Once the veggies and chickpeas are done roasting you're ready to assemble! If you're going to serve the salad immediately you do not have to wait for the veggies to cool down, however if you're preparing the dish ahead of time then I would let the veggies cool down otherwise the heat will take away the freshness of the kale!

  7. First add the kale to the bottom of a large serving dish, next top with your roasted veggies, then your roasted chickpeas, next the chopped walnuts and finally a generous drizzle of your mint yoghurt dressing! This is a perfect side dish but if you want this as a main meal you could also add a side of quinoa to bulk it up more!

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