Roasted Vegetable Salad with Fennel and Chilli Viniagrette
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
- Cook1 h
- Total1 h
- Serves2
- LevelIntermediate
Ingredients
- 3 baby sweet potatoes, halved lengthways
- 1 olive oil cooking spray
- 200g eggplant, halved lengthways, sliced
- 120g grape tomatoes
- 2 packet spinach and beetroot salad leaves
- 2 tbsps. spring onion bulbs, thinly sliced
- 2 tsps. pepita and sunflower seed mix
- 1 long FENNEL AND CHILLI VINAIGRETTE:
- 1/4 cup fennel seeds
- 2 tbsps. red chilli, seeded, finely chopped
- extra virgin olive oil
- apple cider vinegar
Method
- Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
- Place sweet potato on tray. Spray with oil. Roast for 10 minutes. Add eggplant to tray. Spray with oil. Roast for a further 10 minutes. Add tomatoes to tray. Spray with oil. Season vegetables with salt and pepper. Roast for a further 10 to 15 minutes or until vegetables are golden and tender and tomatoes have collapsed. Set aside for 10 minutes to cool.
- Meanwhile, make Fennel and Chilli Vinaigrette Place fennel seeds, chilli, oil and vinegar in a screw-top jar. Season with salt and pepper. Shake to combine.
- Place leaves, roasted vegetables, tomatoes, onion and seed mix on a serving platter. Drizzle with dressing. Serve.
