Recipe

Marrakech Roast Vege Salad Recipe

	Wrigggit / All my dishes 1 year, 3 months ago All the colours of autumn are here in this intesting salad. As with any of my recipes, the variations are important. Toss in some roasted pine nuts or sesame seeds; vary the salad leaves; add roasted artichokes and/or kumara/sweet potato... Prep:10m Cook:20m Servings:4	Wrigggit
	healthy roast veges yum

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Ingredients

500g pumpkin - 2cm cubes- butternut is best

8 whole tomatoes, chopped- roma is good

200g green string beans, topped and tailed,

1/2 a red onion, finely sliced

200g fresh baby spinach leaves

200g greek fetta cheese

2 tspns thyme- fresh is best but dried will do

rocksalt

olive oil spray

Dressing:

2 tbspns flat leaf continental parsley

2 tbspns balsamic vinegar and olive oil

Directions

Preheat oven to 180 deg C

Line a baking dish with baking paper and lay cubed pumpkin over.

Toss through thyme, spay of olive oil and season with rock salt.

Roast 20 mins and set aside to cool.

Cook green beans for 6 mins- plunge immediately into cold water to stop the cooking process.

Combine all ingreds with crumbled fetta chesses.

Drizzle combined salad dressing just before serving.

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