Roasted vegetable salad with fennel and chilli viniagrette

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

Recipe «Roasted vegetable salad with fennel and chilli viniagrette» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.