ROAST VEGETABLE SALAD A scrumptious way of using excess roast vegetables. The orange colour in the roast vegetables offers a striking contrast against the green of the salad and the white of the cheese. Just delicious! For something different, try adding a sliced avocado. Prep time: 5 minutes Cook time: 2 minutes Total time: 5 minutes Serves: 4
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*** 200 g roast vegetables (carrots, pumpkin, sweet potato) 2 handfuls pine nuts or sunflower kernels, toasted 4 handfuls mixed salad leaves 20 kalamata olives, halved 100 g goat’s cheese or feta *** Dressing ½ tablespoon Dijon mustard 6 tablespoons olive oil 2 tablespoons white condiment (white balsamic vinegar) 1 teaspoon ground cumin ½ tablespoon maple syrup salt and pepper *** Warm roast vegetables. Place handful of pine nuts or sunflower kernels on a tray under a medium grill for a few minutes and toast until light brown. Keep an eye on them. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. Arrange lettuce leaves, roast vegetables and olives on a large platter. Pour dressing over salad and toss gently. Top with crumbled cheese and toasted pine nuts or sunflower kernels. *** If you don’t have any leftover roast vegetables, roast your favourite orange vegetables for 20 minutes or so. 86 Peninsula Kids – Summer Spring 2018 2017/18