Roasted vegetable salad
-
Easy
- December 2010
-
Serves 8
-
Ready in 10 minutes
This vegetarian salad recipe is a tasty way to use up leftover roasted vegetables.
Nutrition: per serving
- Calories
- 168kcals
- Fat
- 12.1g (3.2g saturated)
- Protein
- 4.5g
- Carbohydrates
- 10.7g (6.8g sugar)
- Salt
- 0.5g
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Ingredients
- Knob of butter
- 1 large garlic clove, finely chopped
- About 800g leftover sticky roast carrots and parsnips with hazelnuts and balsamic
- 1½ tbsp extra-virgin olive oil
- Grated zest and juice of ½ lemon
- Small bunch of fresh flatleaf parsley, leaves chopped
- Small bunch of fresh mint, leaves chopped
- 100g feta, crumbled
Method
- Heat the butter in a large sauté pan over a medium heat. Fry the garlic for a couple of minutes before adding the vegetables. Fry for a few more minutes until warmed through.
- Meanwhile, whisk together the oil, lemon zest and juice, then season to taste. Add to the pan to warm through. Transfer the vegetables to a serving plate and stir through the herbs and crumbled feta.
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