Crispy & Fresh Roast Veggie Salad



1 packet of roasting vegetables (butternut, baby marrows, red onions, red and yellow peppers and 4 unpeeled garlic cloves- all roughly chopped)
2 tbsp olive oil
1 sprig fresh rosemary & thyme
Sea salt and black pepper
1 packet of mixed greens
1 square of feta, crumbled
1 tbsp dried cranberries
2 tsbp crispy onion sprinkles (from Woolworths)

For the dressing:

2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tbsp Djion mustard
1 tsp honey
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup extra virgin olive oil

Serves 5 people
Preparation: 5 minutes
Cooking time: 45 minutes

Turn the oven onto 220C.

In a roasting tray add the vegetables and the olive oil, salt and pepper and roast for 30 minutes, moving the veggies every so often. After 30 minutes add the rosemary and thyme and roast for another 15 minutes or until fully roasted.

Once roasted set aside.

Now onto the dressing, whisk all the ingredients except for the oil. Once the ingredients have been combined add the oil, taste to check if the flavours are balanced and set aside.

In a large salad bowl add the lettuce and 1 tbsp of the dressing, then add the roast veggies, feta, cranberries and the rest of the dressing. Right before you serve add the crispy onion and enjoy.

This salad can be served as a side dish or as a main, you can add fried halloumi or tofu for a lovely vegetarian meal.

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