Marrakech Roast Vege Salad Recipe

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Ingredients:

Serving

500 g pumpkin - 2cm cubes- butternut is best
8 whole tomatoes, chopped- roma is good
200 g green string beans , topped and tailed
1/2 a red onion, finely sliced
200 g fresh baby spinach leaves
200g greek fetta cheese
2 tsp thyme- fresh is best but dried will do
rocksalt
olive oil spray
dressing
2 tbsp flat leaf continental parsley
2 tbsp balsamic vinegar and olive oil

Directions:

Preheat oven to 180 deg C
Line a baking dish with baking paper and lay cubed pumpkin over.
Toss through thyme, spay of olive oil and season with rock salt.
Roast 20 mins and set aside to cool.
Cook green beans for 6 mins- plunge immediately into cold water to stop the cooking process.
Combine all ingreds with crumbled fetta chesses.
Drizzle combined salad dressing just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.11 Kcal (453 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	52.34mg	2%
Potassium	1007.67mg	21%
Total Carbs	24.31g	8%
Sugars	7.22g	29%
Dietary Fiber	7.77g	31%
Protein	5.13g	10%
Vitamin C	50.3mg	84%
Iron	99.1mg	550%
Calcium	117.2mg	12%

Amount Per 100 g
Calories	29.16 Kcal (122 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	14.12mg	2%
Potassium	271.79mg	21%
Total Carbs	6.56g	8%
Sugars	1.95g	29%
Dietary Fiber	2.09g	31%
Protein	1.38g	10%
Vitamin C	13.6mg	84%
Iron	26.7mg	550%
Calcium	31.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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