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Roasted vege salad

Serves: 4
Time to make: 1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
Total cost: $21.20 / $5.30 per serve
(at time of publication)

3 red capsicums, roughly chopped
3 cups chopped courgettes
2 eggplants, cubed
1 red onion, roughly chopped in wedges
1 tablespoon dried or fresh rosemary
oil spray
2 cups broccoli florets, steamed
120g haloumi cheese, thinly sliced
2 tablespoons olive oil
1/4 cup balsamic vinegar
4 cups rocket
420g can cannellini beans, drained, rinsed
1 cup fresh basil
2 tablespoons sesame seeds


Step 1Heat oven to 200°C. Combine capsicums, courgettes, eggplants, onion and rosemary in an ovenproof dish. Spray lightly with oil. Roast for 25 minutes. Add broccoli and haloumi. Roast for 10-15 more minutes until cheese is golden brown.

Step 2Remove from oven and leave to cool for 5 minutes. To make dressing, whisk oil and balsamic together in a small bowl.

Step 3In a large salad bowl combine roasted vegetables, rocket, beans and basil. Sprinkle with sesame seeds and drizzle with dressing. Serve immediately.


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