Lemon Myrtle Roast Vegetable Salad

Lemon Myrtle Roast Vegetable Salad

Serves: 4
Prep Time: 10 Minutes
Cooking Time: 15 Minutes


  • 2 beetroots cut into 8
  • ¼ small pumpkin cut into 4cm cubes
  • 1 red onion, cut into 8
  • 1 bulb fennel cut into 8
  • 1 bunch baby carrots
  • ½ bulb of garlic (approx 14 cloves)
  • 2 teaspoons Roogenic Lemon Myrtle, ground
  • 100ml olive oil
  • Salt and pepper, to taste
  • 100g spinach
  • 50g feta cheese


  1. Preheat oven to 180°C (fan forced).
  2. Place chopped beetroot, pumpkin, red onion, fennel, baby carrots and garlic cloves on a large baking tray.
  3. In a bowl combine the Roogenic Lemon Myrtle, olive oil, salt and pepper and pour over all the vegetables on the baking tray.
  4. Cook for 20 minutes or until all vegetables are tender.
  5. On a large serving plate, place baby spinach, roasted vegetables and sprinkle with feta cheese. Drizzle with olive oil to finish and enjoy!



Back to blog