balsamicsaladThis salad is a tasty way to enjoy a mixture of vegetables or to use up vegetables that may be lingering in the fridge.





1 Serve

2 Serves

Pumpkin, kumara, red onion (or other vegetables of your choice). Cut in to 2-3 cm pieces.

1 cup

2 cups


1 T

2 T

Balsamic vinegar

1 T

2 T

Brown sugar or honey

1 t

2 t

Rosemary, dried

⅛ t

¼ t

Salt and pepper

To taste

To taste

Rocket or spinach leaves

2 handfuls

4 handfuls

Feta, cubed (optional)

¼ cup

½ cup



1. Preheat oven to 200°C.
2. Line a baking pan with baking paper.
3. In a bowl combine oil, vinegar, brown sugar, rosemary, salt and pepper.
4. Add vegetables to oil mixture and mix to coat.
5. Put vegetable mix into baking pan and arrange in a single layer.
6. Roast for 30-40 minutes or until vegetables are cooked and slightly browned.
7. Remove from the oven and allow to cool.
8. Arrange rocket/spinach leaves and vegetables on a plate.
9. Add feta (if using).
Serving suggestion: serve with cold meat, fish or scrambled egg.



Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre