repliche orologi

Roasted Vegetable and Rocket Salad


A colourful and tasty combination! This vegetable and rocket salad can be enjoyed warm or cold, as a main or as a delicious, refreshing side.


  • 1 medium onion, peeled and quartered
  • 400 g pumpkin, cut into small pieces
  • 4 baby marrows, sliced
  • 200 g cherry tomatoes
  • A few sprigs fresh rosemary
  • 60 ml (¼ cup) olive or cooking oil
  • 45 ml (3 Tbsp) Spur BBQ Sauce
  • 20 ml (4 tsp) sugar
  • 200 g rocket leaves



  1. Place onion, pumpkin, baby marrows, tomatoes and rosemary sprigs in a large roasting pan. Mix the olive oil, Spur BBQ Sauce and sugar and pour over vegetables.
  2. Roast at 200°C for 20 minutes, stirring occasionally. Place rocket leaves onto a serving dish and top with roasted vegetables.
  3. Dressing: Mix all ingredients together, drizzle over salad and serve immediately.