Maple Roasted Carrot Salad
GF, DF, V + RSF - serves 4
Ingredients:
2 large carrots and diced into thick matchsticks
1 tbsp pure maple syrup
1 tbsp olive oil
1 tbsp sesame seeds
Pinch of salt
1 large sweet potato peeled and diced
250g cherry tomatoes halved
1 large lebanese cucumber diced
1/4 red onion shredded
1 big bunch of cos lettuce
1 lemon0
400g firm tofu or tempeh (or boiled eggs, 2 per person)
1 tbsp coconut aminos
Method:
Preheat your oven to 180 degrees C and line 2 baking trays with paper.
In a mixing bowl add your carrots, maple syrup, olive oil, sesame seeds and salt. Mix together and place on one of the baking trays.
In another bowl add the sweet potato, 1/2 tbsp olive oil and mix. Place on the other baking tray.
Place both in the oven and bake for 30-40 minutes or until golden and cooked.
While this bakes chop and add all your salad ingredients into a large bowl except the lemon.
Now chop your tofu or tempeh into thumb size pieces. Place in a bowl and drizzle with the coconut aminos.
Place in a heated frypan and cook either side for around 3 minutes. Add to your salad.
Once your carrot and potato is cooked, remove and carefully add it to your salad.
Squeeze over the juice of 1/2 lemon and mix your salad.
Divide among 4 bowls and enjoy.