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McKenzies Foods logo Recipe photo of White Bean & Roasted Vegetable Salad
Serves
4
Prep
20
mins
Cooking
60
mins
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Home » Recipes » Salads » White Bean & Roasted Vegetable Salad

White Bean & Roasted Vegetable Salad

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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

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Related Products


  • McKenzie's White Beans 375g

  • McKenzie's Pine Nuts 100g

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