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Roasted Mushroom & Carrot Salad with Maple Dressing

10 mins
2-4 as side Servings

Very easy!

Ingredients:

  • ¼ cup (50ml) maple syrup
  • 2 tbsp olive oil
  • 1 1/2 tbsp red wine vinegar
  • 1/2 tsp chilli flakes
  • 2 bunches (375g each) baby (Dutch) carrots, peeled and trimmed, leaving 1.5cm stalk
  • 1 bunch (375g) baby purple carrots, peeled, halved and trimmed, leaving 1.5cm stalk
  • 400g Swiss Brown Mushrooms, trimmed
  • ¼ cup (40g) roughly chopped hazelnuts
  • ¼ cup (10g) mint leaves
  • ½ cup Greek-style yoghurt
  • 1 – 2 tbsp lemon juice

Instructions:

  • 1.Preheat oven to 200°C fan forced. Combine maple syrup, oil, vinegar and chilli in a small bowl and whisk to combine.
  • 2.Place carrots in a large roasting pan, drizzle with 2 tablespoons maple syrup mixture and toss to combine. Roast 10 minutes.
  • 3.Add mushrooms and hazelnuts on a baking tray. Drizzle with remaining maple syrup mixture and season with salt and pepper. Roast for 20-25 minutes or until purple carrots are tender.
  • 4.Combine yoghurt and lemon juice in a small bowl. Drizzle yoghurt dressing over carrots and serve with mint leaves.

Notes:

TIP: Add rocket leaves and goats cheese or feta to make it a heartier salad!

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