3 tablespoons extra virgin olive oil or coconut oil
2 carrots, peeled and shaved into ribbons
1 cucumber, shaved into ribbons
1 punnet mixed cherry tomatoes, halved
1 small cos lettuce, shredded
1 tablespoon extra virgin olive oil
1 teaspoon balsamic
Pinch of sea salt and black pepper
HEAT oven to 180°C and line two large baking trays with greaseproof paper. On one tray toss sweet potato, potatoes and parsnips with extra virgin olive oil or coconut oil, with a good pinch of sea salt and place in oven to cook for 15 minutes.
COOK VEGIE DELIGHTS TENDER CRUMBED SCHNITZELS on second tray and heat in oven with the vegetable chips for 10-12 minutes, turning once throughout cooking.
MAKE garden bits salad by tossing all ingredients together in a bowl and drizzling with extra virgin olive oil and balsamic vinegar.
SLICE VEGIE DELIGHTS TENDER CRUMBED SCHNITZELS into random sized shapes and pieces, divide between 4 plates and serve with garden bits salad.