Roasted vegetable salad with fennel and chilli viniagrette

Cooking Salads Roasted vegetable salad with fennel and chilli viniagrette

Roast veggies with a fennel and chilli  kicker - youll forget its a salad!

Lables: Heart friendly Vegetarian Gluten free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
  2. Place sweet potato on tray. Spray with oil. Roast for 10 minutes. Add eggplant to tray. Spray with oil. Roast for a further 10 minutes. Add tomatoes to tray. Spray with oil. Season vegetables with salt and pepper. Roast for a further 10 to 15 minutes or until vegetables are golden and tender and tomatoes have collapsed. Set aside for 10 minutes to cool.
  3. Meanwhile, make Fennel and Chilli Vinaigrette Place fennel seeds, chilli, oil and vinegar in a screw-top jar. Season with salt and pepper. Shake to combine.
  4. Place leaves, roasted vegetables, tomatoes, onion and seed mix on a serving platter. Drizzle with dressing. Serve.

If you liked the recipe "Roasted vegetable salad with fennel and chilli viniagrette", tell your friends about it!

3 baby sweet potatoes, halved lengthways
Olive oil cooking spray
1 eggplant, halved lengthways, sliced
200g grape tomatoes
120g packet spinach and beetroot leaves
2 spring onion bulbs, thinly sliced
2 tbsp pepita and sunflower seed mix
2 tsp fennel seeds
1 long red chilli, seeded, finely chopped
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Roasted vegetable salad with fennel and chilli viniagrette

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments