Roast Vegetable Salad




1 bunch rainbow carrots
1 bunch baby beetroot
75g SR4Real Feta
4 baby capsicums
1 brown onion or spring onion
1 cob corn
½ basil leaves


Olive oil
2 tlbsp honey
Balsamic vinegar
1 tbsp morrocan spices
Mixed lettuce leaves and/or



Preheat oven to 180 degrees.  Trim ends from beetroot and rainbow carrots to ½ cm. Cut beetroot into 4 wedges. Leave small rainbow carrots whole but cut larger
ones in half lengthways. Cut corn cob into 6 rounds. Line a flat bottomed baking tray with baking paper. Place rainbow carrots on tray and drizzle with olive oil, spices and honey. Place beetroot in a large square of alfoil lined with baking paper. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Fold alfoil up into a parcel and make sure there are no gaps so the beetroot can steam and roast at the same time. Place on a baking tray. Place corn cobs and baby capsicums on a separate tray lined with baking paper and drizzle with olive oil and a further tsp Moroccan spices. Roast carrots and beetroot in the oven for 25-30 minutes. If the carrots are a little small they may not need this long-check after 20 minutes. Open beetroot pouch and check them after 30 minutes. You can leave the pouch open and let them cook for a further 5-10  minutes if need be. Roast the baby capsciums and corn for 15-20 minutes. Assemble the salad leaves on a flat serving platter. Arrange roasted vegetables around the platter and drizzle with roasting juices, a little more olive oil and balsamic. Crumble over feta cheese and garnish with fresh basil  leaves. 

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