Air-Fryer Roasted Vegetable Salad
Air-Fryer Roasted Vegetable Salad
Ingredients
- 4 carisma potatoes (low-GI carisma potatoes are more slowly digested than regular white potatoes)
- ½ medium zucchini
- 1 red capsicum
- 1 garlic clove
- ½ butternut pumpkin
- 4 cups baby spinach
- ½ cup dry roasted almonds
- Olive oil spray
- Dried mixed herbs, sprinkle
Method
- Start by pre-heating the oven to a low temperature – this is just to keep some of the vegetables warm whilst you cook the rest in batches. An oven temperature or around 60-90⁰C works best.
- Chop the potatoes and pumpkin into bite-sized pieces, keep them separate from one another.
- Finely slice the zucchini into thin pieces, this makes it crispier when roasting!
- Dice the red capsicum into thumb-nail sized pieces
- Toss the pumpkin, capsicum and zucchini together in a bowl, lightly spray with extra virgin olive oil and sprinkle over about 1 tsp of dried mix herbs
- Arrange the pumpkin, capsicum and zucchini pieces evenly across the fryer so that they are not overlapping. Cook in two batches if it is too crowded
.- Set the air-fryer to 180⁰C and cook for 8 minutes
- Place the cooked vegetables into an oven-safe tray or baking dish and place inside the warmed oven
- Now, toss chopped potatoes in a bowl with a light spray of extra virgin olive oil and 1 teaspoon of dried mixed herbs. Crush 1 garlic clove into the potatoes and toss through.
- Arrange potatoes in air-fryer so that they are not over-lapping.
- Set the air-fryer to 200⁰C and roast for 20 minutes, or until crispy and golden
- While the potatoes are cooking, squeeze the juice of 1 lemon and mix it with 2 teaspoon wholegrain mustard, 2 tablespoon extra virgin olive oil and 1 teaspoon brown sugar to make the dressing
- Chop the 100g reduced-fat feta into bite-sized cubes. Roughly chop the almonds
- To serve, put 1 cup of baby spinach on each plate. Top with roast pumpkin, zucchini, capsicum and crispy potatoes.
- Sprinkle with feta and almonds, and drizzle dressing over the top
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