Veg to be roasted: I used sweet potatobeetroot, eggplant, broccoli
Salt
Fresh leaves: I used cos lettuce
Fresh veg: I used half a cucumber and half a carrot
Herbs: I used coriander
1boiled eggper person
Pepper
Balsamic vinegar
Garlic
1tspdijon mustard
Optional delicious toppings: toasted nuts or seedsyoghurt to top, pickles, sauerkraut, kimchi, olives
Instructions
Preheat oven to 180 degrees C.
Chop bread into crouton sizes and scatter on baking tray. Coat with around 1 tbsp olive oil and mix well. Place in oven to cook for approx 15-20 minutes, until browned and crunchy to your liking.
Chop your veggies for roasting, I chopped into small cubes. Place on baking trays, I try to keep the veg separate, as they’ll cook at different timings and this way I can easily remove them from the trays as I need to. Coat with around 2 tbsp olive oil and a good 2 pinches of salt and mix well. Place in oven to cook for approx 15-30 minutes.
Prep your fresh veggies, wash and rip lettuce, diced cucumber and carrot and chop coriander. Place in bowl.
Add boiled egg or any other protein you like.
Make your dressing by grabbing a small jar with a lid - my rough guide is 3 tbsp olive, 1 tbsp vinegar, 1/2 - 1 tsp mustard, a touch of garlic (grated on a microplane), a good pinch of salt and pepper. Shake well to combine and taste test. It needs to be punchy as we’re using quite a few watery ingredients which will dial it down. Adjust as you need with more oil, vinegar, mustard, garlic, salt and pepper.