Serves
6
Prep
20
mins
Cooking
60
mins
Roast Vegetable Salad with Beans
Directions
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 in large baking dish. Cook in moderate oven 180C 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.
Tips
- 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.
Ingredients
- 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
- To taste, McKenzie's Australian Natural Sea Salt
- To taste, McKenzie's Blended Peppercorns Grinder
