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Serves
6
Prep
20
mins
Cooking
60
mins
Find a recipe

Roast Vegetable Salad with Beans

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Directions
Step 1

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

Step 2

Prepare all vegetables by peeling and roughly chopping. rnCombine 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.

Step 5

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 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

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Related Products


  • McKenzie's Red Kidney Beans 375g

  • McKenzie's Chick Peas 375 g

  • McKenzie's Blended Peppercorns Grinder 55g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

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