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Roast vegetable salad with pak choi, chard and yoghurt dressing



Ingredients (2 people)

Roast vegetable salad with pak choi, chard and yoghurt dressing

  • Olive oil 10 ml
  • Courgette 100 g
  • Pack choi 100 g
  • Chard 100 g
  • Red pepper 220 g
  • Carrots 100 g
  • Aubergine 100 g
  • Onion 100 g
  • Cherry tomatoes 200 g

Yoghurt dressing

  • Primaflor yoghurt dressing 10ml
Difficulty: Medium
Preparation time: 40 min.
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Method

Roast vegetable salad with pak choi, chard and yoghurt dressing

  • Wrap all the vegetables in tin foil, except for the chard and the pak choi.
  • Preheat the oven to 180°C.
  • Once the oven is hot, roast the vegetables for approximately 20 minutes.
  • Remove from the oven, cut into julienne strips and set aside.
  • Boil the pak choi and the chard for 2 minutes.
  • Remove and place into a bowl with ice and water to stop the cooking process.
  • Add to other vegetables and set aside.

Yoghurt dressing

  • Place all the ingredients together, whisk and set aside.

What you'll need

  1. Sharp knife
  2. Colander
  3. Slotted spoon
  4. Peeler
  5. 20 cm saucepan
  6. Non-stick frying pan
  7. Blender
  8. Large whisk
  9. Chopping board
  10. 1 litre tupperware container
  11. Wok

Preparation

  1. Once the vegetables have been sliced, drain well to remove any juices before plating.
  2. Put the yoghurt dressing into a pourer.
  3. Place the pak choi and the chard in a bowl until plating.

Serving

  1. Place all the vegetables on a metal ring.
  2. Finish off with the pak choi and the chard.
  3. Drizzle the yoghurt dressing over the vegetables.

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