Roast Vegetable Salad

CHEFS TIP

When roasting vegetable’s, always do it on a high heat to ensure they will still have a slight bite, especially for salads.

Yield-6-8

Ingredients-

• 2 Yellow bell peppers

• 2 red bell peppers

• 2 green bell peppers

• 1 pkt cherry tomatoes

• 2 courgettes

• Fresh rosemary

• 1 bulb garlic

• 2 carrots

• 1 bunch spring onions

• 1 piece of pumpkn

• 100gm Cashew Nuts

• 1 Lemon

• 1 French Loaf

• Romaine lettuce

Method-

• Prepare the vegetables into medium size pieces, and roll in the garlic and rosemary, roast in the oven for 20 minutes.

• Cut the French loaf into medium dice, and bake in the oven at 200 degrees for 10 minutes.

• Roast the cashew nuts in the oven on a separate tray until golden.

• Wash and prepare the lettuce, drain thoroughly.

• Toss the vegetables together with the croutons and add seasoning.

• Gently mix in the leaves before serving.

• Dress with Caesar dressing. (see recipe)

HAPPY COOKING!!!