Warm Curry Roasted Root Veg Salad with Lime Yogurt
Crispy roasted carrot and parsnip ribbons tossed with curry oil, served warm over mixed greens with toasted pittas, hazelnuts, and sesame seeds. Dressed with tangy lime-yogurt dressing and finished with pomegranate seeds and fresh parsley.
Ingredients
- 3 tbsp canola oil
- 1 tbsp medium curry powdergaram masala0.75:1
warming spice blend
- 3 carrots, shaved into ribbons with vegetable peeler
- 3 parsnips, shaved into ribbons with vegetable peeler
- 2 wholemeal pittas, tornregular pittas1:1
lighter texture
- 3 tbsp Greek style natural yogurt, 0% fat
- 1 lime, zest and juice
- 2 tbsp flat leaf parsley, chopped
- 3 ½ oz mixed leaf saladrocket or spinach1:1
peppery alternative
- 1 ½ oz hazelnuts, blitzed or finely chopped
- 1 oz sesame seeds
- 3 ½ oz pomegranate seeds
Instructions
- 1
Preheat oven to 425°F/fan 400°F/gas 7.
- 2
Mix oil and curry powder in a bowl, then toss through carrot and parsnip ribbons.
- 3
Spread ribbons on a baking tray and roast for 20 minutes until crisp, tossing occasionally to prevent burning.
- 4
Add torn pitta pieces for the final 5 minutes of cooking.
- 5
While vegetables roast, mix yogurt with lime zest, lime juice, and half the parsley; season to taste.
- 6
In a serving bowl, toss together salad leaves, hazelnuts, and sesame seeds.
- 7
Add roasted vegetable ribbons and pittas to the salad.
- 8
Drizzle with dressing and scatter pomegranate seeds and remaining parsley over top before serving.
Tips
Toss vegetables every 5 minutes during roasting to ensure even crisping and prevent burning.
Shave vegetables into uniform thickness so they cook evenly.
Add pittas in the final 5 minutes to keep them from over-browning.
Good to Know
Roasted vegetables and dressing best served fresh; store separately in airtight containers up to 2 days. Salad leaves should not be mixed with dressing until serving.
Roast vegetables and prepare dressing up to 2 hours ahead. Assemble and dress immediately before serving to maintain crispness.
Serve warm or at room temperature with additional lime wedges on the side.
Common Mistakes
Do not skip tossing vegetables during roasting to avoid uneven browning and burnt edges.
Do not add pittas at the start to avoid them becoming too dark before vegetables are cooked through.
Do not dress the salad leaves until serving to avoid sogginess.
Substitutions
lighter texture
peppery alternative