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Roasted vege salad

  • Hands-on time: 20 mins
  • Time to make: 1 hr
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 3 red capsicums, roughly chopped
  • 3 cups chopped courgettes
  • 2 eggplants, 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 rocket
  • 420g can cannellini beans, drained, rinsed
  • 1 cup fresh basil
  • 2 tablespoons sesame seeds
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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