Root Vegetable Salad


  • 200g parsnips
  • 200g carrots
  • 1 red onion, sliced
  • 4 large handfuls baby spinach
  • 1 pomegranate seeds removed
  • 100g feta cheese
  • 1 tbsp Protein World coconut oil
  • Dressing
  • 1 tsp harissa paste
  • ½ lemon, juiced
  • 2 tbsp extra virgin olive oil

Nutritional Info

  • Per Serving
  • Calories 330
  • Protein 8g
  • Carbohydrate 27g
  • Sugar 17g
  • Fibre 6g
  • Fat 23g


  • Pre heat oven to 220 degrees
  • Add 2 tbsp coconut oil to baking tray and place in over for 1 minute to melt
  • Slice and peel carrots and parsnips and then add to baking tray, sprinkle with slat and pepper and then mix vegetables well to coat in coconut oil
  • Cook for 30 minute or until vegetables are tender
  • Remove from oven and allow to cool
  • Mix harissa paste, lemon juice and olive oil to taste in a small bowl and set aside
  • In a large bowl mix the onions, parsnips, carrots and spinach, then pour in the dressing and toss well
  • Scatter with the pomegranate seeds and feta to serve
  • Additional – Serve with lean meat such as chicken breast or steak to add extra protein
  • Serves 3-4