Roast Potato & Capsicum Salad
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| SOURCE |
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WOMANSWEEKLYFOOD.COM.AU |
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INGREDIENTS
| 1 |
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kg new potatoes, halved
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| 1 |
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red onion (170g), cut into thin wedges
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| 1 |
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red capsicum (350g), chopped coarsely
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| 2 |
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teaspoon olive oil
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| 80 |
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g baby rocket leaves
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| 300 |
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g can red kidney beans, rinsed, drained
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| 100 |
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vegan feta, diced into 1cm pieces
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| 1 |
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tablespoon chopped fresh flat-leaf parsley
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[Honey Balsamic Dressing]
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| 1 |
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tablespoon honey
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| 1 |
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tablespoon balsamic vinegar
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| 1 |
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teaspoon water
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| 1 |
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teaspoon olive oil |
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INSTRUCTIONS
| 1. |
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Preheat oven to 220°C/200°C fan-forced.
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Combine potato, onion, capsicum and oil in large deep baking dish; roast, uncovered, about 40 minutes or until vegetables are browned and tender, stirring halfway through cooking time.
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To make honey balsamic dressing, place ingredients in screw-top jar, shake well.
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| 4. |
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Place roasted vegetables in large bowl with rocket, beans, cheese, parsley and dressing; toss gently to combine. |
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