RICHARD'S ROAST VEGETABLE SALAD
Preparation: 15 minutes
Cooking: 35 minutes
INGREDIENTS:(diced into 2cm cubes)
2 medium potatoes
1 red and/or green pepper
1 red onion
8 cloves garlic
½ cup feta or other cheese
2 Tablespoons pine nuts (toasted)
1 teaspoon rosemary &/or thyme
1 cup spinach leaves
1 Tablespoon olive oil
Options: Other vegetables that work well: yams, parsnips, beetroot, pumpkin, courgettes, aubergines
6 Tablespoons of olive oil
2 Tablespoons of balsamic vinegar
¼ teaspoon crushed garlic
½ teaspoon dijon mustard
Cracked black pepper
Preheat oven to 220°C
Leave garlic whole & cut larger vegetables into 2cm square cubes.
Toss vegetables in oil
Spread one layer of the root vegetables out onto roasting tray.
Sprinkle with herbs.
Try not to crowd the vegetables
Place root vegetables in oven & roast for 10 minutes shaking the tray from time to time.
Add the softer vegetables & cook for another 10-15 minutes.
The cooking time will vary depending on your choice of vegetables
Place the roasted vegetables on a platter and mix through the spinach leaves
Drizzle with the salad dressing & top with nuts & feta cheese
Serve on a platter hot or cold