Prep:  20 minutes
Cook:  30 minutes
Serves:  4
Average: 3.5 (69 votes)
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Warm Moroccan Avocado and Roasted Vegetable Salad
Roasted Vegetable Salad
Warm Moroccan Avocado
Roasted Vegetable Salad
  1. Preheat oven to 200°C/180°C fan-forced
  2. Combine oil, cumin, coriander and garlic in a bowl
  3. Arrange sweet potatoes and carrots in a single layer on a large baking tray lined with baking paper. Drizzle with oil mixture and toss to coat vegetables
  4. Roast vegetables, turning once, for 25-30 minutes or until tender
Warm Moroccan Avocado
  1. Meanwhile scoop the avocado flesh into a bowl and add feta, lemon juice and sprinkle with dukkah. Gently toss to combine and set aside until the vegetables are cooked
  2. To serve, arrange roasted vegetables and spinach on a serving platter. Top with avocado mixture and sprinkle with pomegranate seeds. Season to taste
  3. Serve with lemon wedges and flatbread
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