Roasted vege salad
Time to make: 1 hr
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
3 red capsicums, roughly chopped
3 cups chopped courgetteszucchini, summer squashX
2 eggplantaubergineXs, cubed
1 red onion, roughly chopped in wedges
1 tablespoon dried or fresh rosemary
2 cups broccoli florets, steamed
120g haloumi cheese, thinly sliced
2 tablespoons olive oil
1/4 cup balsamic vinegar
4 cups rocketarugulaX
420g can cannellini beans, drained, rinsed
1 cup fresh basil
2 tablespoons sesame seeds
Total fat 21g
Saturated fat 7g
Dietary fibre 14g
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.