Marrakech Roast Vege Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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All the colours of autumn are here in this intesting salad. As with any of my recipes, the variations are important. Toss in some roasted pine nuts or sesame seeds; vary the salad leaves; add roasted artichokes and/or kumara/sweet potato. Read more ... Ingredients:
500g pumpkin - 2cm cubes- butternut is best |
8 whole tomatoes, chopped- roma is good |
200g green string beans, topped and tailed |
1/2 a red onion, finely sliced |
200g fresh baby spinach leaves |
200g greek fetta cheese |
2 tspns thyme- fresh is best but dried will do |
rocksalt |
olive oil spray |
dressing |
2 tbspns flat leaf continental parsley |
2 tbspns balsamic vinegar and olive oil |
Directions:
1. Preheat oven to 180 deg C
2. Line a baking dish with baking paper and lay cubed pumpkin over.
3. Toss through thyme, spay of olive oil and season with rock salt.
4. Roast 20 mins and set aside to cool.
5. Cook green beans for 6 mins- plunge immediately into cold water to stop the cooking process.
6. Combine all ingreds with crumbled fetta chesses.
7. Drizzle combined salad dressing just before serving.
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