Spiced Roasted Carrot and Red Pepper Salad with Creamy Yogurt Dressing

Ingredients

• 4 large carrots, peeled and cut into sticks
• 1 large red bell pepper, seeded and sliced into strips
• 1 medium tomato, chopped
• 1 medium yellow cucumber, thinly sliced
• 1 head of lettuce, torn into bite-sized pieces
• 2 cloves packaged garlic, minced
• 2 tablespoons yogurt (from pink and white container)
• 1 tablespoon mayonnaise or similar dressing
• 1 tablespoon boxed cream or milk
• 1 teaspoon mustard (yellow bottle)
• 1 tablespoon Zeisner Curry Ketchup
• 3 pickled green chili peppers from 'PICANTES' jar, chopped finely
• 1 teaspoon seasoning from green top container (use as preferred, e.g., for salt/pepper or mild spice)
• 2 tablespoons olive oil or neutral oil
• Salt and black pepper to taste
• 1 teaspoon vinegar (optional, for dressing balance)
• 1 teaspoon honey or sugar (optional)

Instructions

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly oil it.
2. Toss the carrot sticks and red bell pepper strips in 2 tablespoons of olive oil, along with a pinch of salt, black pepper, and half of the minced garlic. Spread them out evenly on the baking tray.
3. Roast the vegetables in the oven for 30-35 minutes, turning halfway, until tender and slightly caramelized.
4. While the vegetables roast, prepare the creamy dressing by whisking together yogurt, mayonnaise, boxed cream or milk, mustard, Zeisner Curry Ketchup, the remaining minced garlic, vinegar, honey (if using), and seasoning from the green top container. Adjust salt and pepper to taste.
5. Chop the lettuce into bite-sized pieces, slice the yellow cucumber, and chop the tomato. Finely chop the pickled green chili peppers according to your preferred spice level.
6. Once the roasted vegetables are done and slightly cooled, combine them in a large mixing bowl with the fresh lettuce, yellow cucumber, tomato, and pickled green chili peppers.
7. Pour the creamy dressing over the salad and toss gently to coat all ingredients evenly.
8. Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon/lime if desired.
9. Serve immediately as a colorful, flavorful main salad or a hearty side dish.

Chef tips

• If you don’t have boxed cream, substitute with extra yogurt or mayonnaise to maintain creaminess.
• Use olive oil or any neutral oil for roasting; avoid butter to prevent burning at high temperature.
• Roasting carrots and bell peppers enhances their natural sweetness, balancing the tangy dressing.
• If you prefer a milder dish, reduce or omit the pickled green chili peppers.
• Adding a pinch of paprika or chili powder to the roasted vegetables can deepen the smoky flavor.
• Store leftover dressing separately to keep salad components fresh longer.
• To save time, roast vegetables in advance and refrigerate, then assemble just before serving.
• Make sure to wash all fresh vegetables thoroughly to remove dirt or residues.
• Optional pantry staples that may help: olive oil or neutral cooking oil, salt, black pepper, vinegar (such as white wine or apple cider vinegar), honey or sugar, paprika or mild chili powder (optional), lemon or lime juice (optional).
• Storage and reheating: Keep leftover salad components (without dressing) refrigerated in airtight containers for up to 2 days. Store leftover dressing separately in the fridge for 3-4 days. Best to combine dressing just before serving to maintain crispness. Reheat roasted vegetables gently if needed, but avoid reheating the whole salad. Do not freeze the salad, as fresh vegetables and creamy dressing do not freeze well.
• Safety note: Always wash fresh vegetables thoroughly before use and ensure roasted vegetables reach a tender texture for safe consumption.