Rainbow salad with Goat’s cheese

This vibrant, nutrient-packed salad is a delicious way to enjoy a variety of colourful vegetables in one meal. A mix of raw and lightly cooked veg ensures you get the benefits of both — raw vegetables retain their vitamin C, while those cooked in olive oil help enhance the absorption of fat-soluble nutrients like beta-carotene and vitamin E. Topped with creamy goat’s cheese for high-quality protein and avocado for heart-healthy fats, it’s nourishing and satisfying. You can easily swap in feta or mozzarella if you prefer.

From : The Vegetarian Athlete’s Cookbook

Serves 2

1 tbsp olive oil

1 – 2 crushed garlic cloves

1 red pepper, deseeded and sliced

½ red onion, sliced

¼ butternut squash, peeled and cubed

1 carrot, cut into batons

1 sweet potato, peeled and cubed

Salad leaves

A handful of cherry tomatoes

½ avocado

125g Goat’s cheese

Pre-heat the oven to 200 C/ fan 180 C/ Gas 6.

Toss the pepper, onion, butternut squash carrot and sweet potato in the olive and garlic in a large roasting tin. Roast in the oven for about 30 minutes until the vegetables are almost tender.

Arrange the salad leaves, tomatoes and avocado on two plate. Pile the cooked vegetables on top and top with crumbled Goat’s cheese.

Per serving: 520cals, 18g protein, 30g fat (14g saturates), 40g carbs (21g total sugars), 11g fibre