Roast Vegetable Medley Salad

by | Mar 24, 2025 | Recipes

Roast Vegetable Medley Salad
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Roast Vegetable Medley Salad

Servings

1

servings
Prep time

30

minutes
Dietaries

GF/DF

Suitable

Great for your cabinet or menu, this Roast Vegetable Medley Salad is cost-effective and quick to make using Wild Chef’s Mini Pumpkin & Lentil Patties (25g) and an array of seasonal vegetables. Customers will love the flavour profile of these Indian-inspired bites as they’re a delicious vegetarian option, enjoyed with a zesty lemon and yoghurt dressing. You can even add halloumi, salmon or bacon as an add-on!

Product Feature: These Mini Pumpkin and Lentil Patties (25g) offer a tasty, Indian-inspired flavour profile, balanced with locally grown pumpkin, lentils and spices. They are the perfect addition to a salad or wrap all year round. From cabinet menu solutions to kitchen, our Mini Pumpkin and Lentil Patties are a delicious dietary-inclusive menu addition.

Ingredients

  • 4 x Wild Chef Mini Pumpkin and Lentil Patties (25g) – GF/DF/Vegan

  • An array of seasonal root vegetables you have on hand, roughly chopped and roasted.
    Carrots, parsnip, pumpkin, broccoli, baby whole beetroot

  • TIP: Roast a big batch of veggies and store in an air tight container, re-heat as you need.

  • 2 TBSP coconut yoghurt (or swap for regular greek unflavoured yoghurt)

  • Squeeze of Lemon juice

  • Salt and pepper to season

Directions

  • Pre-heat oven to 220° and chop all of your roast vegetables. Drizzle with oil and add to oven. 7 minutes before they are ready, add Wild Chef Mini Pumpkin and Lentil Patties (25g) and bake until piping hot in the middle.
  • You can also air fry product for the same time, or pan fry on a medium heat for 4 minutes.
  • Make the yoghurt drizzle by combining yoghurt with lemon juice, salt and pepper. Mix until the consistency is thin enough to drizzle.
  • If serving in your cabinet, place roast vegetables in small bowls, top with Wild Chef Mini Pumpkin and Lentil Patties (25g) and drizzle with yoghurt drizzle.
  • If serving as a menu option, re-heat roast vegetables and cook Wild Chef Mini Pumpkin and Lentil Patties (25g) as you need so they’re fresh. Serve with a side of hummus.

Notes

  • Offer protein options like salmon, bacon or halloumi as an extra add-on customers might like to try
  • Feel free to leave off the yoghurt dressing or have it in a side bowl