It is a warm Salad comprising of beans, rosted vegatables and feta cheese. It came about experimenting with leftover antipasto ingredients.
Cut the onion and pumkin into bit size peices and roast in oven with garlic cloves and rosemary sprigs, covering with a couple of table spoons of oil and salt and pepper. Do this with a raw red capsicum and roast of you dont have marinated capsicum.
To make vinegerette, combine oil and balsamic vineger (about a ratio of 3parts oil to 1 part vineger) and salt and pepper to taste.
Steam or boil beans once roasted vegatables are cooked.
Assemble all ingrediants into a salad bowl, squeezing garlic out of its paper breaking it up as you mix it through. Cut feta cheese into small bite sized pieces and toss through. Dress while still warm.
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