Roast vegetable salad
November 17, 2017
A vibrant salad with delicious roast vegetables and juicy Violife Mediterranean Style. Ideal for a quick and healthy lunch with lots of color.
Dice the pumpkin and the beetroot and place on a baking tray with some rosemary sprigs, olive oil and a pinch of salt. Bake at 180°C for 25 minutes. Meanwhile place the Violife Mediterranean Style slices on a very hot griddle pan and grill for 1½ minutes on each side. Mix all ingredients for the dressing in a jar and shake well. To assemble, mix the salad leaves with the roast veggies, sprinkle with pine nuts, add the dressing and top with the grilled Violife.