Roast Vegetable Salad with Beans

1 cup McKenzie's Red Kidney Beans 1 cup McKenzie's Australian Chick Peas 1 small sweet potato 200g pumpkin 2 small pototoes 2 small carrots 2 small onions 2 cloves garlic 1 tbs fresh rosemary 2 tbs olive oil 2 tbs balsamic vinegar 25g feta, crumbled To taste, McKenzie's Australian Natural Sea Salt To taste, McKenzie's Blended Peppercorns Grinder

Step 1

Prepare kidney beans and chick peas using quick method on packet.

Step 2

Prepare all vegetables by peeling and roughly chopping. 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 large baking dish. Cook in moderate oven 180ºC for 35-40 minutes or until tender.

Step 4

Once cooked, drain beans and chickpeas and stir into roasted vegetables. Add balsamic vinegar, salt and pepper to taste and garnish with rosemary & feta.

For added flavour, pan fry pancetta and scatter over top of roast vegetables before serving. You could also add crumbled ricotta. Delicious on its own or with roast lamb, beef or chicken.

Roast Vegetable Salad with Beans