Vegetarian

Roasted vegetable
and rocket salad

35mins
4Servings

A COLOURFUL AND TASTY COMBINATION. THIS
SALAD CAN BE ENJOYED WARM OR COLD, AS A
MAIN OR AS A REFRESHING SIDE.

ingredients

  • 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
DRESSING
  • 175 g tub plain yoghurt
  • 30 ml (2 Tbsp) Spur Salad & French Fry Dressing or Spur Durky Sauce
  • 10 ml (2 tsp) honey
  • 2 ml (¼ tsp) Spur Seasoning Salt
  • Freshly ground black pepper, to taste

Method

  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.
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