Calories 190, Fat 15g, Saturates 1.5g, Carbohydrates 7.8g, Sugars 4.2g, Protein 4.5g, Salt 0.22g
Preheat the oven to 190°C (Gas Mark 5, 375°F). Add all the ingredients for the roasted vegetables to a roasting dish and mix thoroughly. Transfer to the oven and cook for 30-40 minutes, or until tender and glazed, giving the dish a shake half way through the cooking time.
Once the vegetables are cooked, arrange the kale on a serving plate or individual dishes. Pile the roasted vegetables on top of the kale, leaving the garlic in the dish.
To make the dressing, peel the garlic and return the cloves to the roasting dish along with the cider vinegar. Mash the garlic gloves and mix everything together with the roasting juices to create a rich, sticky dressing. Pour this generously over the salad, whilst still warm, just before serving.
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...