Creamy Aioli Roast Veggie Salad with Butter Beans, Dukkah and Garlic Pitas

Creamy Aioli Roast Veggie Salad with Butter Beans, Dukkah and Garlic Pitas

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 2, 2017.
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Dukkah adds a bit of crunch and a real flavour kick.

Ingredients

ROAST VEGGIE SALAD

  • 200g orange kumara, scrubbed and diced 2cm
  • 1 courgette, cut in half lengthways and sliced 2-3cm
  • 1 can butter beans
  • 100g veggie roasted red capsicum
  • ½ telegraph cucumber
  • 100g veggie lime and mustard aioli
  • 3 tablespoons roughly chopped parsley leaves and stalks
  • 30g dukkah
  • ½ bag baby spinach leaves

TO SERVE

  • 2-3 garlic pita breads
  • 1 tablespoon roughly chopped parsley leaves and stalks
  • ½ lemon, cut into wedges

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss kumara with a drizzle of olive oil on first prepared tray and season with salt. Roast for 10 minutes, then toss through courgette and roast for a further 10 minutes, until kumara is lightly golden.
  3. While vegetables are roasting, prepare the rest of the meal. Drain and rinse butter beans; roughly chop capsicum; cut cucumber in half lengthways then thinly slice.
  4. Place pita breads on second prepared tray and place in oven for about 5 minutes, until warmed through. Cut each bread in half.
  5. Toss roasted veggies with all remaining roast veggie salad ingredients in a large bowl and season to taste with salt and pepper.
  6. place creamy roast veggie salad on a large serving platter and garnish with remaining parsley. Squeeze a little lemon juice over the salad just before serving. Fill garlic pita halves with salad, or serve on the side.

Nutritional Information

Energy 2716 kj
649 kcal
Protein 15.0g
Carbohydrate 55.3g
Fat 39.4g