Roasted Vegetable Salad
- 1/2 Butternut Pumpkin
- 2 Red capsicum
- 2-3 Beetroot (depending on size)
- 1 Eggplant
- Dice all the vegetables, lay them on a roasting tray, lightly spray with real olive oil, toss and roast until just cooked.180c for 35-40 minutes depending on how big you dice the vegetables.
- Once cooled, I like to lay a bed of rocket & spinach on a plate, add the vegetables over the top, with slices of cucumber and dot with walnuts.I’ve used 60g walnuts that I toasted lightly in the oven for 8-10 minutes (keep an eye on them)
I like to use red wine vinegar plus salt & pepper over the top, fresh herbs are fantastic too. 3sp Green 3sp Blue 3sp Purple