A simple and delicious summer salad for you to enjoy.
Roasted Vegetables, Rocket, Feta and toasted Pine Nuts with a Balsamic Glaze.
500g pack of Baby Carrots
2 large fresh Beetroot
1/2 small Butternut Pumpkin
Salt + Pepper (to taste)
Packet of Baby Spinach/Rocket Mix
1/2 pack Greek Fetta
Handful of Pine Nuts
Balsamic Glaze (I used ready made from Aldi).
Turn on the oven to 180 on fan forced. Line 3 trays with baking paper.
Peel and chop the pumpkin and beets and place in chunks on two of the trays (don't mix them as the beets stain).
Rinse baby carrots and place on the 3rd tray.
Drizzle all 3 trays with olive oil and add S+P to taste.
Cook in oven until tender (approx 40mins) and remove. Allow to cool on trays.
Toast the pine nuts in a small pan over a medium heat. Remove and allow to cool.
On a large platter, place the salad leaves. Arrange the roasted vegetables on top.
Sprinkle over the Feta. Add the pine nuts.
Drizzle over the glaze. Enjoy!