Roasted Veggies with Sweet Mango, Golden Chlorella & Miso Dressing

Roasted Veggies with Sweet Mango, Golden Chlorella & Miso Dressing

A colourful and appetizing dish of vegetables roasted with a lightly spiced olive oil marinade and served with a tangy mango dressing. Equally delicious served cold making it a simple prepare ahead salad. Packed with antioxidants this is a sensational protective, heart healthy dish. For a more substantial meal toss in a can of chickpeas five minutes before the end of cooking.

 

Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients for Roasted Veggies with Sweet Mango, Golden Chlorella & Miso Dressing

  • 1 aubergine, sliced into rounds
  • 1 courgette, sliced on the diagonal
  • 1 red pepper, cut into chunks
  • 1 fennel bulb, cut into thin wedges

Marinade

  • 1 tsp. dried thyme
  • 1 tbsp maple syrup
  • Sea salt and black pepper to taste
  • 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • Juice of 1/2 lemon

Mango, Chlorella & Miso Dressing

  • 150g diced fresh mango
  • 1 shallot, finely chopped
  • 1 tsp white miso paste
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 4tbsp dairy free natural yogurt
  • 2tbsp Golden Chlorella
  • sea salt and black pepper to taste

Method:

  1. Preheat the oven to 190C, gas mark 5.
  2. Make the mango dressing. Place all of the ingredients in a nutri bullet or food processor and blend until creamy and smooth. Pour into a jar and keep in the fridge until required.
  3. Place the prepared vegetables in a large bowl. Mix together all the marinade ingredients and pour over the vegetables. Toss the vegetables until thoroughly coated.
  4. Spread the vegetables on a lightly greased baking tray. Bake in the oven for 30 minutes until golden and tender.
  5. Drizzle over the dressing to serve.

Nutritional information per serving:

Calories 161kcal, fat 7.3g, saturates 1.2g, carbohydrates 12.7g, sugars 10.8g, fibre 6.6g, protein 7.9g, salt 0.7g

 

Developed by Christine Bailey, an award winning Nutritionist, Chef and Author with over 18 years of experience.

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