πŸ₯— Recipe Of The Week – Roast Vegetable Salad. The Perfect


πŸ₯— Recipe of the Week – Roast Vegetable Salad. The perfect addition to any meat you cook on the BBQ this Spring! πŸ₯—

INGREDIENTS:

β€’ 2 bunches of baby beetroot
β€’ 400g sweet potatoes, peeled and chopped
β€’ Β½ butternut pumpkin, peeled and chopped
β€’ 1 bunch of baby carrots, peeled
β€’ 250g cherry tomatoes
β€’ 2 bunches of asparagus
β€’ 70g spinach leaves
β€’ 1 medium red onion, peeled and cut into eighths
β€’ ΒΌ cup of olive oil
β€’ 180g feta, drained
β€’ ΒΌ cup fresh parsley leaves

METHOD:

1. Preheat oven to 220Β°C/200Β°C for fan forced. Line two large sized oven trays with baking paper.
2. Trim the stalks and tails from the beetroot and wash it well before halving it and wrapping it in foil and enclosing it as a parcel. Place on the oven tray and roast for 10 minutes. Divide the pumpkin, sweet potato, carrots and onions between the oven trays. Brush the vegetables with oil, sprinkle with sea salt and roast for 30 minutes or until all of the vegetables start to brown and are tender. Remove the vegetables from the tray once they are done.
3. Add the tomatoes and asparagus to your oven trays and roast until they are tender (approx. 10 mins). Then remove the beetroot from the foil and rub the skin to remove it.
4. Arrange the vegetables how you would like them to be served, before topping with feta and parsley and maybe some of your favourite dressing! Enjoy!
You can buy the ingredients for this recipe right now through our online shop. Don’t forget to place your order by 8pm to receive your fresh produce to enjoy over the weekend!
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