Monday, 17 October 2016

MEATLESS MONDAYS: Roasted Vegetable Salad Recipe

A few weeks ago I was lucky enough to get an invite to a networking event at The Garden in Hale. We were all asked to bring a dish and this is what I brought with me. My favourite type of salad, a nice warm, roasted vegetable salad - yummy!


To be really honest, it's quite a lazy salad - even though it tastes great! Here's the super simple recipe of how to make it. I have just listed the vegetables without a quantity as this allows you to choose how much you want of each type.

Ingredients:
New potatoes halved
Red Onion quartered - leaving the root end on
Sweet Potatoes chopped into squares
Yellow Pepper chopped into squares
Green Pepper chopped into squares
Kale
Pomegranate seeds
Dried Sage
Dried Mint
Garlic Oil
Salt & Pepper

Method
  • Firstly, get your oven on to around 200 degrees to heat up and boil your potatoes so a knife just slides into them
  • Then, in a large baking tray add all the vegetables (minus the boiled potatoes, kale and pomegranate seeds)
  • Drizzle over some garlic oil, a good grinding of pepper and some dried sage and put in the oven
  • Drain the potatoes and drizzle over a little garlic oil, salt and pepper plus a good pinch of dried mint. Put the lid back on the pan and give it a good shake to coat all the potatoes. Put in the oven as well on a baking tray.
  • Roast the vegetables for around 30 mins and then give them a good shake and put them back in. I usually roast them for just over an hour until everything is golden and brown.
  • Then, in another baking tray, massage some kale (minus all the woody stalks!) with some garlic oil, salt and pepper. Lay each leaf out on the baking tray nice and neat and pop them in the oven too for around 6 mins or until they have gone nice and crispy. Keep your eye on them though as they can turn very quickly!
  • Then, when it's all ready, take the veggies out and assemble everything!
  • In a large bowl, add all the vegetables including the kale. Then sprinkle over some pomegranate seeds, a drizzle of balsamic glaze and some more pepper.
  • Eat and Enjoy!! :)
Thanks so much for reading, I hope you enjoy making and eating this!

Big love,


Em x


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