Salads
Roast Vegetable Salad with Beans
Delicious
Ingredients
|
Amount
|
Ingredient |
| 1 cup | McKenzie's Red Kidney Beans |
| 1 cup | McKenzie's Chick Peas |
| 1 small | sweet potato |
| 200g | pumpkin |
| 2 small | pototoes |
| 2 small | carrots |
| 2 small | onions |
| 2 cloves | garlic |
| 1 tablespoon | fresh rosemary |
| 2 tablespoons | olive oil |
| 2 tablespoons | balsamic vinegar |
Directions
Step 1
Prepare McKenzie's Red Kidney Beans using quick method on packet.
Prepare McKenzie's Chick Peas using quick method on packet.
Step 2
Prepare all vegetables for oven, all peeled and chopped.
Combine all vegetables, garlic, rosemary and oil in a large bowl. Mix together until vegetables are evenly coated with oil.
Step 3
Place vegetables in a single layer in large baking dish. Cook in moderate oven 180C for 35-40 minutes or until tender.
Step 4
Once cooked, drain McKenzie's Red Kidney Beans and McKenzie's Chick Peas and stir into roasted vegetables. Add balsamic vinegar, salt and pepper to taste and garnish with rosemary.
Step 5
As a added extra microwave slices of pancetta between paper towel and put over top of roast vegetables before serving. You could also have crumbled ricotta.
Delicious on its own or with roast lamb, beef or chicken.
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