4-6 asparagus spears
1/2 red bell pepper
6-8 cherry tomatoes
4-6 radishes
2 handfuls of favorite lettuce mix
2 tablespoons olive oil
salt
black pepper
1/2 teaspoon chili pepper (optional)
1/2 fresh chili pepper (optional)
2 tablespoons pumpkin seeds (roasted)
2 tablespoons almond flakes (roasted)
Dressing:
2 tablespoons fresh basil
2 tablespoons fresh oregano
6 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon agave syrup
1/2 teaspoon mustard
salt
black pepper
Instructions:
Peel sweet potato, carrot and asparagus spears. Cut sweet potato into wedges, carrots into halves or wedges and asparagus spears into three parts. Sprinkle the veggies with olive oil, season with salt, black pepper and chili pepper (optional). Preheat the oven to 200 degrees C (grill mode). Grill sweet potato and carrot for about 30 minutes. Grill asparagus for about 10-15 minutes. Cut the bell pepper into sticks and radish into slices. Cut cherry tomatoes into halves.
Put lettuce mix and fresh veggies on the plate
Prepare the dressing: chop oregano and basil finely and mix well with the rest of the dressing’s ingredients.
Add grilled veggies and roasted almond flakes and pumpkin seeds. Pour on the dressing and toss.
