Mum’s Roast Veggie Salad

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Veggie Num Num
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2-3tbs vegetable oil

500 g (1lb) pumpkin, skinned & chopped

400 g (14oz) potato, chopped

400 g (14oz) sweet potato, chopped

1-2 carrots, peeled & chopped

1 tbs vegetable seasoning or powdered vegetable stock {we used a Greek spice seasoning}

240 g (8oz) mushrooms, sliced

2 garlic cloves, diced

200 g (7oz) broccoli florets

3 good handfuls of mixed lettuce leaves

2-3 celery sticks, diced

1 red apple, diced and tossed in lime juice

240 g (8oz) cherry tomatoes, sliced in half

125 g (4oz) feta cheese (optional for non vegans)

100 g (3½ oz) walnuts (or any nuts &/or seeds you prefer)

7-10 dates, pitted and chopped

¼ cup mayonnaise (or veganaise)

1 tbs dijionaise (or 1tsp Dijon mustard for vegans)

1 tbs balsamic vinegar

½-1 tsp harissa

1 tbs olive oil

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