This salad is a tasty way to enjoy a mixture of vegetables or to use up vegetables that may be lingering in the fridge.
|
Ingredients |
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 |
|
Oil |
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 |
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 egg.
t = teaspoon