Moroccan avo & roast veggie salad

Organisation: Avocados Australia

Preparation: 20 min

Cooking time: 30 min

Serves: 4

Type of recipe: healthy, main meal, vegetarian

Recipe

This Moroccan Avocado & Roast Veggie Salad features sweet potatoes and baby carrots roasted with cumin, coriander, and garlic for rich flavor. Paired with creamy avocado, crumbled feta, and a sprinkle of dukkah, the salad is freshened up with spinach and pomegranate seeds. Perfectly seasoned and served with lemon wedges and optional flatbread, this salad is a colorful, hearty, and nutritious dish.

Ingredients

2 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
750g orange sweet potato, peeled and cut into bite sized pieces
400g (about 2 bunches) baby Dutch carrots, trimmed and peeled
2 just-ripe avocados, halved and deseeded
100g feta cheese, crumbled
1 tbs lemon juice
2 tsp dukkah
50g baby spinach leaves
pomegranate, seeds removed
Salt & pepper, to season
Lemon wedges and warmed flatbread, to serve (optional)

Method

1. Preheat oven to 200˚C/180˚C fan-forced.
2. Combine oil, cumin, coriander and garlic in a bowl.
3. Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables.
4. Roast vegetables, turning once, for 25-30 minutes or until tender.
5. Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked.
6. To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste.
7. Serve with lemon wedges and flatbread.