Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Beetroot, Chickpea Sticky Balsamic Salad


1 bunch baby beetroot 1 tblspn extra virgin olive oil

¼ tspn Dijon mustard 1 clove garlic, peeled and halved

80g baby English spinach 400g can chickpeas, rinsed and drained

1 small red onion, cut into wedges 150g reduced fat fetta

1 cup roasted pumpkin, cubed 1 cup blanched green beans, sliced

¼ cup sundried tomatoes 2 tblspn Woolmores All Natural Sticky Balsamic Vinegar

 

Pre-heat oven to 200C. Wash beetroot, trim stems and roots, reserving any small beetroot leaves. Wrap beets in a large sheet of foil and bake for 1 hour, or until the largest beetroot is tender when tested with a fork. Combine olive oil, 1 tblspn Woolmores All Natural Sticky Balsamic Vinegar, mustard and garlic and place in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes. Remove and discard garlic. Carefully unwrap beetroot and allow to cool. Peel off skin (wear rubber gloves to avoid your hands being stained). Cut into quarters, or halves for the smaller pieces. Combine spinach leaves, beans, sundried tomatoes, reserved beetroot leaves, chickpeas and onion in a bowl. Add dressing and toss to combine. Top with beetroot, roasted pumpkin and crumble with fetta. Sprinkle with freshly ground black pepper and 1 tblspn of Woolmores All Natural Sticky Balsamic Vinegar and serve immediately.


eXTReMe Tracker