Basics with a twist

27/07/2016 5 Comments

We love eating salads, not just the normal Caesar salad, usually something a bit different but currently, a cold salad isn’t very appealing seeing as it is winter where we are.

We decided to create our own type of salad, a roasted salad if you will, but not all ingredients for a salad are perfect for roasting. Just imagine you try and roast some iceberg lettuce…

You know what, we might need to try that.

Anyway, moving on. We got zucchinis and baby carrots that work great for salads and for roasting, thus begins the start of our very own creation, our roasted salad. Easy and quick.

Obviously, we are going to try and be fancy about it, using some different techniques and adding different flavours and textures to give it zing and crunch.

Safe to say that our roasted salad was a great success and we will definitely be making it again in the near future.

Try it with Triple T’s Zucchini and Carrot roasted Salad

5 Comments

  1. Reply

    renedith

    28/07/2016

    I never thought to call it a ‘salad’. How awesome! G.ma loves to put a tray of assorted veggies in the oven to roast. Not sure that is the same as what you speak of here. I like your creation though. thanx

    • Reply

      Chris

      28/07/2016

      It is almost the exact same thing. But adding some lemon gives it the zing it needs to lean a bit towards a salad 🙂

  2. Reply

    txhomegirl

    28/07/2016

    Looks really good. What could be maybe be substituted for the carrot that’s lower carbs?

    • Reply

      Chris

      28/07/2016

      Well carrots are already lower than most. But I would suggest a turnip. This will change the taste quite a lot, so to make it refreshing, add a tablespoon of juiced orange as well. Haven’t tried this myself though, but turnips go great with the juice of an orange

      • Reply

        txhomegirl

        28/07/2016

        I actually like turnips quite a bit so I’ll give it a try. Thanks!

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