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Salted Roast Vegetables With Herbed Yogurt Dip 

Recipe author:
Serves: 2 people
Prep time: 15 minutes minutes
Cooking time: 30-40 minutes

Ingredients:

Ingredients:
Mixed vegetables (such as carrots, potatoes, parsnips, and Brussels sprouts), cut into bite-sized pieces
Murray River Salt flakes
30ml olive oil
Freshly ground black pepper
Fresh thyme leaves, for garnish
 
For the herbed yogurt dip:
200g Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Murray River Salt and pepper to taste

Method:

Preheat your oven to 200°C (400°F).
 
In a large mixing bowl, toss the mixed vegetables with olive oil and black pepper until evenly coated. Sprinkle the Murray River Salt generously over the vegetables, making sure they’re lightly encrusted but not buried in salt.
 
Spread the salted vegetables in an even layer on a baking sheet.
 
Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and golden brown at the edges.
 
Check occasionally and give them a gentle stir halfway through to ensure even cooking.
 
Prepare the Herbed Yogurt Dip:
In a small bowl, mix the Greek yogurt, lemon juice, parsley, chives, and dill.
Season with Murray River Salt and black pepper to taste. Adjust lemon juice as needed for brightness.
To serve:
Transfer the roasted vegetables to a serving platter and garnish with fresh thyme leaves.
 
Serve with the herbed yogurt dip on the side for a delicious, creamy contrast.
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