Serves 2-3

Prep time: 10 minutes
Cook time: 25 minutes


2 cups baby romaine purple lettuce – roughly chopped.
4 mini carrots, sliced lengthways.
1 medium, sweet potato chopped into 1-inch-thick circles.
1 parsnip sliced into inch thick pieces.
1/2 cup canned Borlotti beans
1/2 avocado sliced thinly.

Spices to roast vegetabes

1 tbsp Olive oil
1 tsp oregano
1 TSP pink salt
Cracked black pepper
1/2 tsp garlic powder

Optional extras –

1 tablespoon. Mr. Organic authentic Italian tomato and onion bruschetta topping.
1 tbsp hemp seeds

Dressing – Add to mason jar mix well and leave to develop.

2 tbsp Apple cider vinegar
3 tbsp Extra Virgin Olive Oil
1 tsp whole grain mustard
1 tsp raw honey
2 tbsp water


Preheat oven to 190°C.

1. Make salad dressing and leave to develop.
2. Add all root vegetables to a medium size mixing bowl add spices and oil and mix well.
3. Add all vegetables to an oven tray and bake for 20 to 25 minutes. Allow to cool.
4. Start to assemble your salad, adding the lettuce sleeves, and the roasted vegetables, the Botti beans, and the avocado.
5. Add small amounts of the bruschetta topping, as desired.
6. Next add the dressing and top with hemp seeds or any other nuts of choice.
Serve cold.

Roasted Root Vegetable Platter