T-Bone, additive free sausages & one of my favourite salads for dinner! Yum! cutoutthecrap.au/roasted-veg-salad-with-tamari-sprinkles/ Roast Veg Salad with Tamari Sprinkles 4 tblspns slivered almonds 2 tblspns sesame seeds 4 tblspns tamari sauce (wheat free soy sauce) 2 large zucchini – each cut into approx. 1cm thick fingers 4 medium carrots – each cut into approx. 1cm thick fingers 3 fresh beetroot – each cut into medium cubes (4-8 pieces from each one depending on their size) drizzle of oil of choice ½ medium green cabbage shredded (approx 2-3 cups) ½ medium purple cabbage shredded (approx 2-3 cups) In a small bowl place the almonds, sesame seeds and tamari sauce. Mix well and set aside for at least ½ an hour. Preheat oven to 180c. Place zucchini, carrots and beetroot onto a tray and drizzle with a little oil (try to keep the veg on an even layer / don’t overlap them). Cook for 20 minutes, turn the veg, then cook for a further 20 minutes (or until cooked – don’t overcook them). Place the soaked almonds and seeds into a small saucepan and stir continuously over a medium heat for 3-4 minutes or until slightly crunchy (they wont go 100% crunchy due to them being soaked). On a serving platter place the shredded cabbages, top with roasted vegies then sprinkle with toasted almonds and seeds. Serve as is or as a side to meat, fish or chicken.
Posted on: Fri, 03 Oct 2014 07:52:25 +0000
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