Warm Crunchy Salad

Comments Off on Warm Crunchy Salad 32
·       2-3 medium beetroots ·       250g of pumpkin ·       1 brown onion ·      3 medium potatoes ·       4-5 pieces of kale ·       3 handfuls of rocket ·       feta cheese Dressing ingredients ·       1/4 cup of olive oil ·       1/2 cup of balsamic vinegar ·      1 tablespoon of wholegrain mustard ·       a dash of honey
First, preheat the oven to 190 degrees. Then cut the pumpkin, beetroot, and potatoes in similar size chunks and place on a pan with olive oil and cracked pepper. Roast for about 30 minutes, until soft, and remove from the oven. Chop the onion and kale and add to a smaller pan with olive oil and pepper. Place in the preheated oven after the other veggies have been cooking for about 15 minutes. Remove after fifteen minutes with other veggies. In a jar, add the olive oil, balsamic vinegar, mustard and honey and shake until combined. In a large salad bowl, add the rocket and pour the slightly warm roasted veggies over the top of the salad. Then add the dressing and the cubed feta cheese and enjoy!
Rebecca Mace

View all contributions by Rebecca Mace

Similar articles