This dish is another great versatile addition to the Tasty Ten recipe collection. I prepared this salad as dish to be shared with friends at a BBQ but it works equally as well as a lunchbox filler. The salad dressing is one of my favourites. You can put it together in seconds and it can be used on any type of salad.

Succulent Roast Vegetable Salad with Cheese

2 medium sweet potatos
4 medium beetroots
1 tablespoon olive oil
4 cups baby spinach leaves
200g bocconcini cheese

3 tablespoons extra virgin olive oil
1 table spoon raw honey (like Maya Sunny Honey)
juice of one lemon
hand full of basil leaves
pinch salt and pepper

Pre-heat your oven to 180degC.
Peel the sweet potatoes and beetroots and cut evenly into wedges.
Lay the wedges out on an oven tray and drizzle with one tablespoon of olive oil.
Toss gently so veggies have an even coating of olive oil.
Bake in the preheated oven for 30 minutes or until just soft.
Allow to cool once removed from the oven.

Assemble the dressing by adding the oil, honey, lemon juice and salt and pepper to a clean jam jar.
Shred the basil leaves finely with a sharp knife and add to the jar.
Replace the lid tightly and shake well.

Assemble the salad by layering the vegetable wedges and spinach leaves on a platter.
Tear the bocconcini cheese balls apart roughly with your hands and scatter over the top of the salad.
Drizzle the dressing over the salad just before serving.

Photo copyright Megan Young. For usage contact