Warm Roasted Veggie Salad with Persian Beetroot Dressing
This dish was inspired by a visit to my local organic market this morning. The beautiful dressing is from a new supplier ‘McGraths‘. I think it is the perfect addition to this new salad!
6 small pieces of pumpkin, roasted
3 small carrots, sliced on an angle, roasted
2 cloves of garlic, roasted
1 spanish onion, cut into wedges and roasted
1 red capsicum, sliced and roasted
4 cherry tomatoes, halved and roasted
3 small beetroots, halved and roasted
1 cup assorted salad leaves
1/2 cup chick peas, drained
Binnorie Feta
McGrath’s Persian Beetroot Dressing
salt and pepper
Toasted Ciabatta, to serve
Arrange salad leaves on plate. Top leaves with pumpkin, carrot, roasted garlic, beetroot, chickpeas and tomatoes. Then add small pieces of feta and drizzle with Persian Beetroot dressing. Serve with warm toasted ciabatta.
Roasted Pumpkin, Beetroot & Haloumi Salad
My niece Sarah thinks this salad is a complete meal in itself…She even chose this over McDonalds!
8 – 10 pieces of roasted pumpkin slightly burnt
roasted red capsicum cut into strips
baby beetroots cut into wedges
panfried haloumi cheese slices
roasted walnuts
mediterranean salad leaves
Dressing
2 garlic cloves finely chopped
1 eschallot finely chopping
2 tsp dijon mustard or seeded mustard
2 tbsp champage vinegar
6 tbsp olive oil
Salt & ground pepper
Mix well
Arrange salad leaves on large platter, top with pumpkin, capsicum, beetroot & cheese. Drizzle with dressing & walnuts.
Just Wanna Cook! 