Warm  Roasted Vegetable Salad

Warm Roasted Vegetable Salad

Prep: 50 minutes

Cook: 40 minutes

Method: Easy

Course: Salad

Type: Fusion

This salad is so very delicious that you would want to have it again and again


  • Baby potatoes, scrubbed clean and halved 200 gms
  • Sweet potatoes, peeled, cut into 4 cm pieces 200 gms
  • Garlic cloves, peeled 4
  • Salt to taste
  • Black pepper powder to taste
  • Extra virgin olive oil 2 tbsps
  • Large red capsicum, thickly sliced 1
  • Large onion, cut into thick wedges 1
  • Toasted pinenuts ¼ cup
  • Baby rocket leaves 80 gms
  • Dressing No.1
  • Lemon juice 2 tbsps
  • Extra virgin olive oil ¼ cup
  • Whole grain mustard 2 tsps
  • Fresh oregano, chopped 2 tbsps
  • Dressing No.2
  • Avocados 2
  • Lemon juice 2 tsps
  • Salt to taste


  • Preheat oven to 200°C.
  • Place potatoes, sweet potato pieces, garlic and oil in a bowl and toss well. Spread the mixture, in a single layer, on a baking tray. Season with salt and black pepper powder. Keep the tray in the preheated oven and roast for 20 minutes.
  • Turn potatoes and sweet potato pieces. Add capsicum and onion pieces and roast for 15 minutes more. Add pinenuts to vegetables and roast for a further 5 minutes or until vegetables are browned and tender. Bring the tray out of the oven and set aside for 10 minutes to cool slightly.
  • Meanwhile make dressing. Put lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid and shake well to combine.
  • Halve the avocados and remove seeds and scoop out of the flesh. Cut it into cubes and put into a bowl. Add lemon juice and salt and toss.
  • Put rocket leaves and the roasted mixture into a large bowl. Add the avocado pieces and pour the dressing. Toss gently to combine.
  • Transfer onto a serving platter and serve immediately.