Mediterranean roasted vegetable salad

Mediterranean roasted vegetable salad

Ingredients

serves 3
  • •90g rocket
  • •2 large tomatoes, sliced
  • •2 tbsp olive oil
  • •1 red pepper, sliced
  • •1 courgette sliced
  • •½ red onion, sliced
  • •1 400g can chickpeas, drained and rinsed
  • •¼ tsp sea salt
  • •Juice of ½ lemon
  • •1 tbsp balsamic ginger

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Place the red pepper, courgette and red onion on a baking tray and drizzle with 1 tbsp olive oil. Bake for 15-20 mins.
  2. 2. Place the rocket, tomatoes and chickpeas in a large bowl. Add the roasted vegetables and gently mix.
  3. 3. Sprinkle over the salt, then add the lemon juice, balsamic vinegar and 1 tbsp olive oil. Gently mix until coated in the dressing.
Baker Beanie Author

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