3

This salad is great for when you have left over roast veggies and you don’t want them to go to waste> Often their isn’t enough veggies left over to feed the whole family for another night so I like to add to them and turn into this salad.

Ingredients

Left over roast veggies, whatever you have will work we used:

Left over roast pumpkin

Left Over roast sweet potato

Small amount Left Over roast Potato

We then added:

1/2 red capsicum diced

1 onion diced

3 cups baby spinach

1 carrot cut into 2 cm pieces

1 teaspoon Vegetta

Pinch pepper

1 tablespoon olive oil

2 cloves crushed garlic

 

Method:

Preheat oven to 180C

Line a tray with baking paper

Place the capsicum garlic, onion, carrot and olive oil in a bowl along with the Vegetta and pepper and coat well.

Place the mixture on the tray and spread out evenly.

Pop in the oven for approx 15 20 minutes, until veggies start to brown slightly.

In the mean time heat your left over veggies in the microwave for 1 minute and pop into a bowl.

Add the baked veggies to the roast mix and stir through, use the oil to coat the veggies.

Line a serving tray with baby spinach and pop the roast mixture on the top.

Serve and enjoy!

Serves 6 as a side or 4 as a meal.

Try adding olives and chorizo yum!

Print Friendly