Honey Mustard Roasted Vegetable Salad

[Guest guest]

Honey Mustard Roasted Vegetable Salad

 

 

200 g (7 oz) green beans, trimmed

1/4 cup vegan mayonnaise

1/4 cup vegan sour cream

1 teaspoon wholegrain mustard

1 teaspoon honey (-OR- vegan alternative)

750 g (26 oz) leftover roast vegetables (such as potato, pumpkin,

peppers and onion)

 

 

1. Cook beans in a large saucepan of boiling water for 2 minutes or

until just tender. Drain. Refresh under cold water.

 

2. Combine mayonnaise, sour cream, mustard and honey in a jug.

 

3. Combine roast vegetables and beans in a bowl. Serve drizzled with

mayonnaise mixture.

 

 

Serves 4.