Roasted Vegetable Salad

Ingredients

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• 1 kg mixed roasting vegetables, cut into even pieces
• Salt, to taste
• 1 tbsp honey
• 1 tsp sweet spice blend
• 2 tbsp butter
• 100 g lettuce
• 200 g baby tomatoes, halved
• ½ cucumber, sliced
• 100 g feta, crumbled
• 1/3 cup sweet creamy dressing
• ½ cup mixed nuts and dried fruit
• Ground black pepper, to taste
• 1 tbsp olive oil
• ½ tsp ground garlic
• 1 tsp sesame seeds

Method

1. Preheat the oven to 200°C.
2. Combine the roasting vegetables, salt, honey, sweet spice blend and butter in an ovenproof dish.
3. Roast for 30–40 minutes, until tender, then grill briefly to brown. Keep warm.
4. Arrange the lettuce, roasted vegetables, tomatoes, cucumber and feta in a serving dish.
5. Drizzle with the dressing, such as Ina’s Thousand Island dressing or Woolworths honey-mustard mayonnaise. Scatter over the nuts and dried fruit, and grind over black pepper.
6. For the optional finish, heat the olive oil and briefly sauté the garlic and sesame seeds, then spoon it over immediately before serving.