Roasted vege salad

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 4

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

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3 red capsicums, roughly chopped
3 cups chopped courgettezucchiniXszucchini, summer squashX
2 eggplantaubergineXs, cubed
1 red onion, roughly chopped in wedges
1 tablespoon dried or fresh rosemary
spray oil
2 cups broccoli florets, steamed
120g haloumi cheese, thinly sliced
2 tablespoons olive oil
¼ cup balsamic vinegar
4 cups rocketarugulaX
420g can cannellini beans, drained, rinsed
1 cup fresh basil
2 tablespoons sesame seeds

Instructions

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1 Heat oven to 200°C. Combine capsicums, courgettes, eggplants, onion and rosemary in an ovenproof dish. Spray lightly with oil. Roast for 25 minutes. Add broccoli and haloumi. Roast for 10-15 more minutes until cheese is golden brown.

2 Remove from oven and leave to cool for 5 minutes. To make dressing, whisk oil and balsamic together in a small bowl.

3 In a large salad bowl combine roasted vegetables, rocket, beans and basil. Sprinkle with sesame seeds and drizzle with dressing. Serve immediately.

Nutrition Info (per serve)

Calories 374 cal

Kilojoules 1560 kJ

Protein 21 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 14 g

Sodium 670 mg

Calcium 520 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.