Serves 4
Vinaigrette
1 Tbs LSA
Juice and finely grated zest of one orange
1 Tbs light olive oil
1/2 Tbs apple cider vinegar
Salt and black pepper
Salad
12 baby carrots
2 beetroot
3 courgettes
2 Tbs light olive oil
2 cloves garlic
1 Tbs fresh rosemary leaves
Salt and black pepper
Lemon to serve
1 To make the vinaigrette, whisk the ingredients together then taste for seasoning.
2 Slice the carrots. Trim the ends off the beetroot and the courgettes. Slice the beetroot as finely as possible in rounds. Halve the courgettes and slice.
3 Preheat a grill. Arrange all the vegetables on an oven tray or cook directly on a hot plate. Drizzle over the oil. Finely slice the garlic and add with the rosemary. Season and grill all together until the vegetables are tender.
4 Serve with the dressing and lemon.