Warm Tropical Salad Recipe

Warm Tropical Salad recipe contributed by Salote Tupou, Australia for Natures Trinity

Raw Ingredients:

• A small handful of Baby Spinach and Rocket Leaves.
• One grated carrot, use large holes.
• Half a cucumber sliced, leaving the skin.
• A ripened firm Avocado, sliced
• Cut two panels from the red and yellow capsicums and dice into smaller pieces.
• Mix in the salad and place aside.

Ingredients for roasting:

• A small handful of cherry tomatoes, greens removed.
• Two peeled medium slices of Kent Pumpkin, diced.
• One sweet potato, skin peeled and diced.
• Four asparagus spears, remove woody ends.
• Crumble dry, one vegetable stock cube.
• Drizzle in the roasting pan organic cold pressed olive oil.

Method:

1. Place the following ingredients into an oiled roasting pan the Kent pumpkin and sweet potatoes. Crumble dry, one vegetable stock cube and add it on top of the roasting potatoes and pumpkin. Set oven heat to 180 C for 30 minutes.
2. Check roast in 15 minutes to see the level of tenderness, insert a skewer or a pointed knife into the food, if it is not quite soft, take the pan out of the oven and include the asparagus by placing it across the top of the potatoes and pumpkin.
3. Add a  handful of cherry tomatoes and spread it evenly in the roasting pan. Finally, add another drizzle of oil on top. Place the roasting pan back into the oven and cook for another 15 minutes.
4. When the alarm signals the food is cooked, take it out of the oven and place the pan on top of the stove to cool for two minutes approximately.
5. Add the warmed food directly into the salad bowl and combine the salad including the roast pan juice.

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