Mediterranean roasted vegetable salad
Ingredients
serves 3
- •1 tbsp olive oil
- •1 pepper, sliced
- •1 courgette, sliced
- •½ red onion, quartered
- •1 tsp dried oregano
- •100g rocket
- •2 large tomatoes, chopped
- •1 400g can chickpeas, drained and rinsed
- •Balsamic dressing (see recipe)
- •2 tbsp pine nuts, toasted (optional)
Directions
Cooking mode
- 1. Preheat the oven to 180°C. Prepare a large baking tray, add the pepper, courgette and onion. Coat with the olive oil and sprinkle with the oregano. Add the chickpeas and roast for 20 minutes, until starting to brown.
- 2. Make the balsamic dressing.
- 3. In a large bowl, add the rocket, tomatoes, roasted veggies and chickpeas and gently mix. Pour the dressing over the salad and gently mix. Serve topped with toasted pine nuts.
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