PREP TIME: 20 mins


Hot salad! Well this one is hot because it’s trendy but it’s also served warm. It actually started life as an accident but quickly turned into a family favourite. I usually roast veggies and let them

cool for hours before tossing them through seasonal raw veggies and herbs, but on one occasion I didn’t have the time so I just tossed them in warm. It was delicious – so full of flavour and abundant in vitamins and fibre. I always double the quantities when I make a dressing so I can

use it over the next few days in other meals.

2 large sweet potatoes, scrubbed but not peeled, cut into bite-sized cubes

3 tablespoons extra virgin olive oil

1 head cauliflower, broken into florets

2 red onions, each cut into 8 wedges

2 handfuls of baby spinach

1 bunch mint, leaves picked

1 bunch coriander, leaves picked (reserve the roots for the dressing)

finely grated zest of 2 lemons (reserve the juice for the dressing)

juice of 2 lemons

¹⁄­ cup extra virgin olive oil

roots from 1 bunch coriander,

finely chopped

1 long red chilli, seeds

removed, thinly sliced

sea salt and freshly ground

black pepper

Preheat the oven to 220°C (200°C fan-forced). Line two baking trays with baking paper. Spread the sweet potato over one of the prepared trays and drizzle with some of the olive oil. Spread the cauliflower and onion over the second tray and drizzle with the remaining olive oil. Gently toss to coat. Reduce the oven temperature to 180°C (160°C fan-forced). Place the tray of sweet potato in the oven and roast for 20 minutes. Add the cauliflower and onion and roast for a further 20 minutes or until all the vegetables are tender. Meanwhile, to make the dressing, place all the ingredients in a glass jar and shake well to combine. Place the spinach, mint and coriander leaves in a large bowl. Add the warm roasted vegetables and toss through half the dressing. Divide the salad among bowls and sprinkle over the lemon zest. Offer the remaining dressing for those who might like extra.


*This recipe is republished with permission from the book Eat, Drink and Still Shrink by Michele Chevalley Hedge.