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Roasted Autumn Vegetable Salad


tickle your tastebuds with this light and zesty middle eastern vegetable salad

The ingredient of Roasted Autumn Vegetable Salad

  • 60ml 1 4 cup olive oil
  • 3 teaspoons ground cumin
  • 2 cloves garlic crushed
  • 1 2 800g butternut or jap pumpkin seeded cut into 8 wedges
  • 4 bulbs baby fennel trimmed cut into wedges
  • 2 red onions cut into wedges
  • 100g soft goatu2019s cheese crumbled
  • 3 vine ripened tomatoes cut into wedges
  • 60g rocket
  • 50g 1 3 cup pine nuts toasted
  • labne optional to serve see note
  • 1 lemon zested juiced
  • 2 teaspoons caster sugar
  • 2 teaspoons sweet paprika
  • 2 cloves garlic crushed
  • 80ml 1 3 cup extra virgin olive oil

The Instruction of roasted autumn vegetable salad

  • preheat oven to 200u00b0c place oil cumin garlic pumpkin fennel and onions in a large bowl season with salt and pepper and toss to combine
  • transfer pumpkin to a large roasting pan and roast turning occasionally for 15 minutes add fennel and onions and roast turning occasionally for a further 25 minutes or until all vegetables are tender remove pan from oven and cool for 10 minutes
  • meanwhile to make dressing whisk all ingredients in a bowl then season
  • place vegetables goatu2019s cheese tomatoes rocket and dressing in a large bowl season then toss to combine
  • divide salad among shallow bowls scatter with pine nuts and serve with labne if using

Nutritions of Roasted Autumn Vegetable Salad

calories: 634 545 calories
calories: 47 grams fat
calories: 9 grams saturated fat
calories: 31 grams carbohydrates
calories: 28 grams sugar
calories: n a
calories: 15 grams protein
calories: n a
calories: 199 13 milligrams sodium
calories: https schema org
calories: nutritioninformation

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