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Roast Veggie Salad
Roast Veggie Salad

Roast Veggie Salad

Felicity MacLeod

Felicity MacLeod

Prep 20 mins20m
Cook 30 mins30m
Serves 4

BM (before Martin) I use to always roast veggies during the week to make tasty and filling salads for work. My salad and vegetable intake has reduced over the last few years, so this week I've decided to go back to my old ways and try to make more amazing salads for home and for work.

This week I've recreated my tasty roasted veggie salad. My two staples in this salad is roasted pumpkin and eggplant, but since mastering roasted chickpeas these had to be added too. I also love the crunch of beans and capsicum (aka pepper) and the saltiness of the feta.

Use this salad as a base and add leftover grilled meats, roasts or even a can of tuna in oil.

Ingredients

  • ½ pumpkin (remove seeds, cut into 2 cm cubes)
  • 1 eggplant (cut into 2 cm cubes)
  • 1 tbsp olive oil
  • salt & pepper
  • 1 tsp sumac
  • ½ tsp cayenne pepper
  • 75 g roasted chickpea (https: / / www.meecook.com / #! / recipe / roasted-chickpeas / 121)
  • 200 g baby spinach
  • 2 sticks celery (sliced)
  • 100 g green beans (topped)
  • ¼ capsicum (sliced)
  • 50 g feta (crumbled)

Instructions

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  • 1
    Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin and eggplant in a large bowl. Drizzle with oil, season with salt, pepper, sumac and cayenne pepper. Gently toss until the pumpkin and eggplant is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for up to or until golden brown. Remove from oven and set aside for to cool.
  • 2
    In a large salad bowl add spinach, celery, beans and capsicum and toss. Sprinkle with the crumbled feta.
  • 3
    Serve as a side or top with grill meat, roasted meat or a can of tuna.

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