Serves
4
Prep
20
mins
Cooking
60
mins
White Bean & Roasted Vegetable Salad
Directions
Step 1
Prepare white beans according to packet directions.
Step 2
Preheat oven to 200oC fan forced. Place potato, sweet potato, beetroot, garlic and oil in a bowl. Toss well to combine. Place mixture on a tray in a single layer. Season with salt and pepper. Roast for 30 minutes.
Step 3
Turn potato and sweet potato. Add capsicum, red onion and rosemary to the tray. Roast for 15 minutes and then add pine nuts to vegetables and roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
Step 4
To make the dressing, combine the yoghurt and tahini. Season to taste.
Step 5
Combine roasted vegetables, pinenuts and beans with the rocket. Pour over dressing and top with feta. Serve.
Ingredients
- 100g McKenzie's White Beans, uncooked
- 500g potatoes, washed & quartered
- 1 bunch baby beetroot, washed or peeled and halved
- 500g sweet potato, peeled and cut into 4 cm pieces
- 4 garlic cloves
- 2 tbs extra virgin olive oil
- 1 large capsicum, thickly sliced
- 1 large onion, cut into thick wedges
- 1 bunch fresh rosemary, roughly chopped
- 1/4 cup McKenzie's Pine Nuts
- 80g baby rocket & spinach leaves
- 100g feta, crumbled
- 1 cup Greek style natural yoghurt
- 1 tbs tahini