Mediterranean roasted vegetable salad

megvegsalad

 

Serves: 2

Prep time: 7 mins

Cooking time: 30 mins

Difficulty: Easy

 

 

 

 

Ingredients:

  • 1 Aubergine
  • 4 Salad tomatoes
  • 1 red pepper
  • 10 green olives
  • 2 Handfuls mixed salad leaves
  • 2 teaspoons pine nuts
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried chives
  • 1/4 teaspoon dried chilli flakes
  • pinch salt and pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

 

Method:

  • Pre heat the oven to 200 degrees
  • Roughly chop the vegetables and add to an oven proof dish.
  • Add the paprika, salt, pepper, dried herbs, lemon juice and olive oil to the dish and coat the vegetables.
  • Roast in the oven for 30 mins
  • In a dry frying toast the pine nuts over a medium heat and set to one side.
  • When the vegetables are cooked remove from the oven.
  • Toss with the mixed salad leaves
  • Serve garnished with the toasted pine nuts

 

As you have probably noticed by now I am a biiiig fan of paprika. I think it adds such a great flavour to the vegetables, and this salad is no exception. This dish is best served while the vegetables are still warm. If you are a carnivore at heart this salad goes great with a nice piece of fish or a chicken breast.

 

 

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