Moroccan Roast Vegetable Salad
9 hours 30 minutes
A lovely vegetarian salad of chickpeas mixed with roast sweet potato (kumara), parsnips, carrots, eggplant and more. The chickpeas must be soaked overnight.
15 people made this
Ingredients
Serves: 4
- 1 sweet potato
- 1 red capsicum
- 2 carrots
- 2 parsnips
- 2 zucchini
- 2 red onions
- 1 eggplant
- 1 tablespoon ground cumin
- 1 teaspoon cumin seeds
- 1 tablespoon sweet paprika
- 1 cup chickpeas, soaked overnight
- 150g rocket
- balsamic vinegar
- olive oil
Directions
Preparation:30min ›
Cook:1hour ›
Extra time:8hours soaking ›
Ready in:9hours30min
- Chop all the vegetables into bite-sized pieces and place in a roasting pan. Sprinkle with the spices and cook in a 200 degrees C oven until browning. Let cool.
- Cook the chickpeas in 1 litre water until soft, about 1 hour. Drain and cool. Mix with the roast veggies and the rocket and toss with balsamic vinegar and olive oil to taste.
