Warm roasted vegetables with miso dressing

Tamara West

Make this salad using leftovers from a roast.

Vegetables

1 ½ cups	Roast vegetables, e.g. pumpkin, carrot, sweet potato, turnips and onions (Main)
2 handfuls	Salad greens, use winter greens such as mizuna, rocket, spinach, finely shredded kale or bok choy
1 dash	Salad dressing, use the miso dressing below
1 sprinkle	Roasted almonds, optional

Miso dressing

2 Tbsp	White miso paste
1 Tbsp	Lemon juice
1 Tbsp	Rice vinegar
1 Tbsp	Sesame oil
1 tsp	Brown sugar
1 clove	Garlic, minced
1 tsp	Minced ginger
1 tsp	Minced chilli, or use 2 tsp if more heat is required

Directions

1. For the miso dressing, whisk all ingredients together and toss with salad ingredients just before serving.
2. For the vegetables, warm leftover roasted vegetables in the oven.
3. Combine with wintery greens.
4. Serve on a large plate with warm vegetables and miso dressing drizzled over the top. Sprinkle over some chopped roasted almonds (optional).