Crispy & Fresh Roast Veggie Salad

Image


INGREDIENTS

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


METHOD
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.


Advertisements

3 thoughts on “Crispy & Fresh Roast Veggie Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s