INGREDIENTS
- Mixed baby leaves
- Spinach
- Rocket (hand full of each type)
- 2 red onions
- 2 carrots
- 1/2 head of broccoli
- 4 garlic cloves
- Handful tomatoes
- Diced almonds
- Handful of candied dried cherries
- Salt
- Pepper
- Balsamic vinegar
- Olive oil
- 2 Tbls Honey
METHOD
- Preheat oven 180 Celsius
- Chop onions in halves and then quarters, same with carrots.
- Chop broccoli in to bite sized pieces.
- Par boil carrots and broccoli.
- Place onion, carrot and broccoli on baking tray, with generous gulg of balsamic vinegar, honey and a lite drizzle of olive oil, salt and pepper.
- Roast for 30 minutes. After 20 minutes add garlic cloves, no need to chop them.
- Meanwhile prepare salad. Plate up leaves, and dice tomatoes. Lightly toast diced almonds.
- Season leaves and tomatoes with olive oil, balsamic vinegar, honey salt & pepper.
- When vegetables are done take out of oven and allow to cool for few minutes.
- Add vegetables, almonds and cherries to salad leaves and tomatoes.
- Finish off with another drizzle of balsamic vinegar and enjoy!
- I am not a cheese lover but feta cheese works well with this salad. Vegetables can also be changed up a little, butternut squash is a lovely substitution!