Roasted vegetables with spinach salad and cashew dip
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clove of garlic
1 teaspoon of paprika powder
salt, pepper, and oil
Vegetables & herbs
preheat oven to 200° degrees.
Wash the potatoes and cut into quarters with the skin. Remove the stalk from the fennel bulb and cut the fennel into slices. Then place the fennel and potatoes on a baking tray. Do not mix the potatoes and fennel. Season everything with salt and pepper and drizzle with olive oil. Sprinkle the potatoes with a little paprika powder and rosemary. Place in the preheated oven and bake for about 30 minutes. Turn in between.
In the meantime, wash the spinach and spin dry. Put spinach in a deep dish, season with salt, pepper, olive oil and a little squeeze of lemon and mix well.
For the cashew dip
Bring a little water to a boil and pour the boiling water over the cashews in a small bowl so that they are just covered with water. Let stand briefly. In a blender cup, puree cilantro, clove of garlic, lime juice, salt and pepper, and the cashews with about half the water to make a creamy dip.
Arrange the roasted vegetables on the spinach and enjoy with the dip!
- Vitamin C bomb: fennel has almost twice as much vitamin C as oranges.
- The Cashew dip is also suitable as a vegan spread. Instead of coriander, it also tastes good with parsley or dill.