Roast Vegetable Mixed Lettuce Salad


serving(s): 1


  • 200g broccoli florets
  • 150g zucchini, sliced into rounds
  • 200g red capsicum, sliced
  • 2 garlic cloves, crushed
  • 5ml olive oil
  • 2g dried Italian herbs
  • 100g loose mixed lettuce leaves
  • 50g cherry tomatoes, chopped in half
  • 50g red onion, sliced
  • 7g sunflower seeds
  • 10g raw, unsalted almonds
  • 20ml balsamic vinegar
  • pinch Himalayan salt and pepper


  1. Pre-heat oven to 180 degrees and line a baking tray with baking paper
  2. Place the broccoli, zucchini, red capsicum and garlic onto the tray
  3. Drizzle olive oil over the vegetables and season with Italian herbs, Himalayan salt, and pepper. Bake the vegetables in the oven for 15 minutes or until the vegetables are golden brown. Once cooked remove the vegetables from the oven and set aside
  4. Add the mixed lettuce leaves, cherry tomatoes and onion to a bowl and mix in the roasted vegetables
  5. Heat a small non-stick fry pan over medium heat and cook the almonds and sunflower seeds for a 1-2 minutes
  6. Sprinkle the almonds and seeds over the salad
  7. Divide the salad into two serves
  8. Drizzle half of the balsamic vinegar over one serving of the salad. Refrigerate the second serving of salad and remaining balsamic vinegar for tomorrow’s leftover


(based on serving size)

  • Calories

    438 cal
  • Protein

  • Fat, total

  • - saturated

  • Carbohydrate

  • - sugars

  • Sodium


similar recipes