Roasted Autumn vegetable salad

Cooking Salads Roasted Autumn vegetable salad

Tickle your tastebuds with this light and zesty Middle Eastern vegetable salad.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Place oil, cumin, garlic, pumpkin, fennel and onions in a large bowl. Season with salt and pepper, and toss to combine.
  2. Transfer pumpkin to a large roasting pan and roast, turning occasionally, for 15 minutes. Add fennel and onions, and roast, turning occasionally, for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes.
  3. Meanwhile, to make dressing, whisk all ingredients in a bowl, then season.
  4. Place vegetables, goat’s cheese, tomatoes, rocket and dressing in a large bowl, season, then toss to combine.
  5. Divide salad among shallow bowls, scatter with pine nuts and serve with labne, if using.

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60ml olive oil
3 tsp ground cumin
2 cloves garlic, crushed
1/2 butternut or jap pumpkin, seeded, cut into 8 wedges
4 bulbs baby fennel, trimmed, cut into wedges
2 red onions, cut into wedges
100g soft goat’s cheese, crumbled
3 vine-ripened tomatoes, cut into wedges
60g rocket
50g pine nuts, toasted
Labne , to serve
1 lemon, zested, juiced
2 tsp caster sugar
2 tsp sweet paprika
2 cloves garlic, crushed
80ml extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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