Roast Vegetable Salad
- Andrew Gallagher
2unitGarlic, crushed knobs
1unitOlive oil, to lightly coat
6unitCarrots, large chopped
2unitButternut pumpkin, large chopped
0.5unitQLD Blue pumpkin, chopped
2KgPickling onions, skins removed
3unitSweet potatoes, large chopped
4KgBaby potatoes, halved or quartered
4unitCapsicums, mixed colours chopped
3unitCherry tomatoes, punnets
1KgFetta cheese, reduced fat
2unitSesame seeds, handful
- Wash and prepare all vegetables. Chop vegetables to a similar size to the pickling onions.
- Toss all the hard vegetables (carrots, pumpkins, potatoes, sweet potatoes, onions and capsicums) with the oil and crushed garlic.
- Roast in the oven at 180 degrees celsius until just cooked.
- Cool roasted vegetables and toss with chopped baby spinach, fetta, cherry tomatoes and balsamic vinegar. Garnish with sesame seeds.
Tender roasted vegetables tossed with baby spinach, fetta and cherry tomatoes with a hint of balsamic.
The vegetables seem to be much nicer cold when they are left slightly undercooked. Keep any excess roasted vegetables in a sealed container in the fridge and combine with the other ingredients closer to the time of serving so the flavours are fresh.