Pork and apple rissoles
25 mins
1 carrot, cut into rounds
½ butternut pumpkin peeled, deseeded & cut into 2cm cubes
1 medium sweet potato, peeled & cut into 2cm cubes
1 parsnip, peeled & cut into rounds
1 large beetroot, peeled & cut into 12 wedges
2 sprigs rosemary, leaves removed & chopped
4 tbsp olive oil
100g rocket
3 tbsp pepitas (pumpkin seeds)
Freshly cracked pepper to taste
You can swap:
Step 1
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Step 2
Place the olive oil and rosemary in a bowl, add the orange vegetables and the parsnip and toss to coat. Lay on one of the trays. Repeat with the beetroot and lay on a separate tray.
Step 3
Place the beetroot in the oven first as it will take up to an hour to cook.
Step 4
After 15 minutes, add the other tray to the oven and continue to cook both trays for 45 minutes or until the vegetables are golden and cooked through.
Step 5
Cool slightly then combine on a serving platter, scattered with rocket and pepitas. Add cracked pepper to taste.
Food safety tip: if you are packing for lunch, the salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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