Ingredients For Roasted Autumn Vegetable Salad Recipe
60 milliliter Olive oil
3 teaspoon Ground Cumin
2 Cloves Garlic, Crushed
0.5 Butternut or jap pumpkin, seeded, cut into 8 wedges
4 Bulbs baby fennel, trimmed, cut into wedges
2 Red onions, cut into wedges
100 gram Soft goats cheese, crumbled
3 Vine ripened tomatoes, cut into wedges
60 gram Rocket
50 gram Pine Nuts, Toasted
Labne, to serve
1 Lemon, zested, juiced
2 teaspoon Caster sugar
2 teaspoon Sweet Paprika
2 Cloves Garlic, Crushed
Nutrition value
549
calories per serving
47 g Fat10 g Protein23 g Carbs6 g FiberOther
Current Totals
47 g Fat
10 g Protein
23 g Carbs
6 g Fiber
MacroNutrients
Carbs
23 g
Protein
10 g
Fiber
6 g
Fats
Fat
47 g
Vitamins & Minerals
Calcium
201 mg
Iron
3 mg
Vitamin A
1065 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
76 mcg
Vitamin B12
0 mcg
Vitamin C
46 mg
Vitamin E
6 mg
Copper
0 mcg
Magnesium
96 mg
Manganese
3 mg
Phosphorus
235 mg
Selenium
9 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
