Prep Time: 20 minutes · Total Time: 1 Hour · Makes: 4
Gluten-Free · Dairy-Free
A salad worth slowing down for. Roasted root veggies, creamy coconut dressing, fresh herbs, and golden potatoes, all brought together with our signature beef tallow for a beautifully crisp finish. It’s nourishing, satisfying, and anything but ordinary.
Ingredients
- 1 medium kumara
- ¼ pumpkin
- 1 parsnip
- 4-5 carrots
- 1 red onion
- Salt & pepper
- Fresh thyme
- Fresh rosemary
- Fresh sage
- 2 tbsp Mitchells Beef Tallow
- 2 handfuls of Rocket
- Optional: 1 lemon
Dressing:
- ½ cup coconut yoghurt
- ¼ cup lime juice
- 1 red chilli
- 6-8 mint leaves, chopped
- 1 tsp runny honey
Instructions
- Preheat the oven to 200°C
- Peel and chop the kumara, pumpkin, parsnip and carrots into bite-sized chunks. Slice the red onion into wedges.
- Place all the chopped vegetables into a large bowl, season with salt, pepper, fresh thyme, rosemary, and sage. Toss everything together until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Add Beef Tallow over the vegetables, making sure they are evenly coated.
- Roast in the oven for 30-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- While the veggies are roasting, In a small bowl add coconut yoghurt, lime juice, red chili, chopped mint leaves, and runny honey. Stir the dressing ingredients together until smooth and well-combined. Set aside.
- When your veggies are done, transfer to a large salad bowl, add your coconut lime & chill dressing, and rocket on top. (Optional: add squeeze of a lemon for an extra zing)
- Enjoy!