Sunday roast salad

Everyone loves a roast on Sunday and although there are lots of clean and lean options as the weather gets warmer it's nice to try something different. In our flat we are getting to the 'we really must do a food shop' stage of the week so tonight's dinner was a raid the fridge type challenge - sort of ready, steady cook but self imposed. We ended up with a surprisingly delicious salad so I wanted to share the recipe with you.

Sunday roast salad

Ingredients:

1 large sweet potato
2 parsnips
4-5 new potatoes
1 red onion
4 large garlic cloves
18 asparagus spears
Burrata (or mozzarella is fine too) - about 100g
Rocket
1 avocado
Pine nuts, toasted
Balsamic vinegar
Extra virgin olive oil
Salt and pepper
Hot smoked paprika
Coconut oil - about 1 tablespoon

Method:

Preheat a fan oven to 180C (if you've not got a fan assisted oven increase it by 20).
Cut the sweet potatoes and parsnips into wedges, the new potatoes can just be halved or left whole depending on size.
Melt the coconut oil and coat the root veg, season with salt, pepper and a heaped teaspoon of the paprika. Stir together to ensure everything is evenly coated.
Roast the root vegetables for about 30 mins, then add in the onion (peeled and divided into eighths) and whole garlic cloves (skin on so they don't burn).
After 15 more minutes cooking time add your asparagus and burrata.
Check after 10 minutes to see how your asparagus is doing, once it's tender take everything out.
Divide your roasted veg between two plates (we didn't need all the root veg but it depends how hungry you are feeling!) reserving the garlic cloves.
Add the rocket, avocado (chopped or just scooped out in chunks if you're feeling lazy like me), balsamic and olive oil.
Squeeze the garlic out of the skins and finely chop before adding to the rest of the veg.
Toss everything together, check for seasoning and adjust if necessary then top with the pine nuts (I would suggest toasting these as the flavour is better but it's not essential).
Enjoy!