Carrot Cake
This unique carrot cake recipe uses cooked carrots instead of raw carrots. Give it a go next time you have leftover cooked carrots.
Roasted Vegetable Salad with Orange Dressing
Oranges and walnuts transform this roasted vegetable salad into something special.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 large kumara, cut in chunks
- 1 large beetroot, peeled, cut in chunks
- 2 large carrots, scrubbed, cut in batons
- 2 cups pumpkin, cut in chunks
- 3 cloves garlic
- 1 tablespoon oil
- 1 orange, zest and juice
- 1 tablespoon brown sugar
- 50g walnut pieces
- 3 cups baby spinach
- 1-2 tablespoons runny honey
- 1/2 cup low-fat plain yoghurt
- 1 orange: 1/4 cup juice and zest (for the dressing)
Method
- Preheat oven to 200°C. Place vegetables in a roasting pan with garlic. Toss in oil.
- Roast all vegetables except spinach for about 20 minutes or until nearly tender. Toss in orange zest, juice and brown sugar. Continue cooking until juice is evaporated and vegetables are completely cooked.
- While vegetables are roasting, place walnuts in a pan over a low heat and toast for 10 minutes or until browned.
- To make dressing, warm honey slightly in microwave. Add yoghurt, orange juice and zest. Mix well. Add more honey if you prefer a sweeter dressing.
- In a large bowl or platter layer baby spinach then roasted vegetables. Toss through toasted walnuts and drizzle over dressing.