Ugly winter salad – choose vegetables from imperfect vegetable section (High Fibre)

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Makes 6-8 serves, approximately 6-7 grams of fibre per serve

* Vegetarian , VG

Ingredients - Cut all of the following in large chunks
  • 250 grams of tinned drained chickpeas
  • 300 grams of peeled sweet potato
  • 300 grams of unpeeled red skin potato
  • 200 grams of scrubbed unpeeled carrot
  • 200 grams peeled beetroot
  • 200 grams zucchini
Ingredients - Marinade
  • ¾ cup of water
  • 1 tablespoon of tamarind paste
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • ½ bunch of coriander
  • 1 tablespoon agave or coconut syrup
  • Salt and pepper to taste
  1. Pre heat oven to 180C
  2. Place potato, sweet potato, carrot and beetroot into a steamer (or microwave) and cook until slightly tender 8-12 minutes add zucchini and cook for another 3 minutes
  3. Drain excess liquid
  4. Warm water to tepid and add tamarind paste stir vigorously to melt into water, then add all of the other ingredients until combined
  5. Pour into the vegetable bowl and coat vegetables with the liquid and pour the vegetables and liquid into an oven proof dish
  6. Bake vegetables until crisp and brown 20 – 30 minutes baste vegetables from time to time with the liquid in the dish
  7. Mix chickpeas through and serve