Warm Roasted Vegetable Salad

Warm Roasted Vegetable Salad

By Chef Shantanu Gupte

From Health Mange More

Prep: 50 minutes

Cook: 40 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

This salad is so very delicious that you would want to have it again and again

Ingredients

Baby potatoes, scrubbed clean and halved 200 gms
Sweet potatoes, peeled, cut into 4 cm pieces 200 gms
Garlic cloves, peeled 4
Salt to taste
Black pepper powder to taste
Extra virgin olive oil 2 tbsps
Large red capsicum, thickly sliced 1
Large onion, cut into thick wedges 1
Toasted pinenuts ¼ cup
Baby rocket leaves 80 gms
Dressing No.1
Lemon juice 2 tbsps
Extra virgin olive oil ¼ cup
Whole grain mustard 2 tsps
Fresh oregano, chopped 2 tbsps
Dressing No.2
Avocados 2
Lemon juice 2 tsps
Salt to taste

Methods

Preheat oven to 200°C.
Place potatoes, sweet potato pieces, garlic and oil in a bowl and toss well. Spread the mixture, in a single layer, on a baking tray. Season with salt and black pepper powder. Keep the tray in the preheated oven and roast for 20 minutes.
Turn potatoes and sweet potato pieces. Add capsicum and onion pieces and roast for 15 minutes more. Add pinenuts to vegetables and roast for a further 5 minutes or until vegetables are browned and tender. Bring the tray out of the oven and set aside for 10 minutes to cool slightly.
Meanwhile make dressing. Put lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid and shake well to combine.
Halve the avocados and remove seeds and scoop out of the flesh. Cut it into cubes and put into a bowl. Add lemon juice and salt and toss.
Put rocket leaves and the roasted mixture into a large bowl. Add the avocado pieces and pour the dressing. Toss gently to combine.
Transfer onto a serving platter and serve immediately.

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