Roast Vegetable Quinoa Salad With Tomato Vinaigrette Dressing

Serves: 4

Preheat oven to 220°C and line 2 oven trays with baking paper.

Place sweet potato and carrots on one tray, and onion, zucchini and chickpeas on the other. Season with salt and pepper, drizzle with olive oil and toss so they are well coated. Sprinkle chickpeas with turmeric and chilli flakes and toss. 

Place your vegetables in the oven and bake for 30 minutes turning halfway through. You may need to leave the sweet potatoes and carrots in for longer until they’re cooked through. 

While the vegetables are roasting, cook the quinoa according to packet directions. 

Season the quinoa with salt and pepper and toss through lemon juice and parsley. 

Combine all dressing ingredients together in a jar and shake well. 

Arrange roast vegetables, quinoa, and rocket on a serving dish and gently toss. Top with feta, fresh herbs and Dukkah. Delicious topped with Zee’s lemon preserve and paprika oil. Drizzle with tomato vinaigrette dressing to serve.