Crisp zucchini and carrot roasted together for a delishes warm salad


  • 10 small zucchinis
  • 10 baby carrots
  • 50g almond flakes
  • 50g grated German emmarentia cheese (parmesan can also work)
  • 2 teaspoons of dried thyme
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil


Whack the oven to 200°C/390°F and add a baking tray to heat up.

We want to make it look all fancy and cook really quick so instead of chopping the zucchinis and carrots, take a peeler and peel all of them lengthwise.

Add the peeled veggies into a bowl big enough to mix them with ease. Get your hands in there and mix them up.

Now drizzle the lemon juice and olive oil over the veggies and mix thoroughly. Once they are coated evenly, sprinkle over the dried thyme and mix the veggies whilst sprinkling.

Finally add the almonds to the veggies as well and mix them in nicely.

Lay the veggies out on the baking tray to ensure that everything roasts evenly.

Put into the oven for 10 minutes. Once it is done, remove the tray and sprinkle over the parmesan cheese and quickly throw back into the oven for another 5 minutes.

Just like that you have got yourself some yummy and wholesome veggies, plate it with some poultry and enjoy a full meal.