Posted On: 2014-01-26 13:17:33

Roast Vegetable Salad

Serves: 4

Preparation: 15 minutes

Cooking: 35 minutes


INGREDIENTS:(diced into 2cm cubes)

2 medium potatoes
1 kumara
2 carrots
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


Dressing ingredients

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

Prepare vegetables. 
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

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