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

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Ingredients

1 Serve

2 servings

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

1 cup

2 cups

Oil

1 T

2 T

Balsamic vinegar

1 T

2 T

Brown sugar or honey

1 t

2 t

Rosemary, dried

1⁄8 t

1⁄4T

Salt and pepper

To taste

To taste

Rocket or spinach leaves

2 handfuls

4 handfuls

Feta, cubed (optional)

1⁄4Cup

1⁄2Cup

Method

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 eggs.


Abbreviations Used in Recipes

tools t = teaspoon

T = tablespoon

ml = millilitre

G = gram

o C = degrees Celsius

cm = centimetre