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Roasted Garden Salad


  • 2 carrots (peeled and topped and tailed into 3 cm slices)
  • 1/2 cauliflower (cut into large florets and then into slices)
  • 1 white of the leek (cut into rounds 3 cm thick)
  • 1/2 broccoli (cut into large florets and then into slices)
  • 1tbsp white miso paste
  • 4 tbsp mayonnaise
  • 1 juice of a lemon
  • 4 tbsp of French mustard
  • 4 tbsp of honey
  • 1 mushroom for garnish (thin slices)
  • A handful of washed mixed baby leaves (spinach, charred leaves, rocket, lettuce leaves)


  1. Slow roasted broccoli: Cut the broccoli and cauliflower into thick slices to create the steaks and drizzle with soy sauce. Bake in the oven for 8 minutes until cooked.
  2. Grilled leeks: Slice the leeks lengthwise and cook in the grill until charred and wilted.
  3. Roasted carrots in Soya & Miso: Peel the carrots and cut into centimetre slices and coat with the white miso paste. You can do this in a zip lock bag and leave in the fridge for 5 hours to marinate. After marinating, roast the carrots in the oven, on an oven tray with water (just enough to cover the carrots) for 30- 40 minutes at 165c. The water will evaporate. Cook until soft and roasted.
  4. Mustard and Lemon Dressing: Mix the honey, mustard and lemon juice in a bowl until all mixed together into a dressing.
  5. Miso Mayonnaise: Mix the mayonnaise and the miso paste together with a fork and then add the washed lettuce. Lightly mix in the lettuce to coat all the leaves.
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