This salad is always a winner and is super easy to prepare. Make ahead and keep in the fridge for a fuss free summer BBQ season or serve warm for a delicious winter meal.
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This salad is always a winner and is super easy to prepare. Make ahead and keep in the fridge for a fuss free summer BBQ season or serve warm for a delicious winter meal.
6 cups of vegetables, peeled and chopped into roughly 1-2 cm cubes – we like potato, kumara, pumpkin, red onion, yam, courgette and parsnip but the sky’s the limit.
2 tbsp oil of your choice (we like the Good Oil)
2 tbsp Billies Vegetable Scatter
1 handful baby spinach
4-5 strips of streaky bacon
100 g feta cheese
½ cup sun dried tomatoes and reserve ½ cup of oil from the jar
Juice from 1 lime
1 tsp honey
½ tsp Billies Vegetable Scatter
½ tsp black pepper
Turn on the oven – fan bake, 180 degrees.
Prep your vegetables, try to keep them reasonably uniform in size.
Add all of the veggies, except the baby spinach, Vegetable Scatter and oil to a large bowl and mix until all the vegetables are coated with oil and Vegetable Scatter.
Turn out the vegetables onto a baking tray, spread them out and pour over any leftover seasoning and oil mixture from the bowl.
Bake at 180 degrees for 20-30 minutes.
Meanwhile, pan fry the bacon and chop it up into 1 cm strips, thinly slice the sun dried tomatoes, reserving a little of the oil, and chop the feta into 1 cm cubes (or just crumble it up).
Make the dressing by combining the reserved sun dried tomato oil, lime juice, ½ tsp of Vegetable Scatter, a little bit of pepper and honey and whisk it together.
When the vegetables are cooked, pop them in a bowl and add the feta, bacon, dressing and baby spinach and mix well.
You can also add olives and garnish with chopped coriander for a delicious flavour pop.
This recipe is incredibly adaptable – chop up as many veggies you need to serve the number of people you are feeding and use whatever vegetable combos you like.
