Roasted Vegetable Warm Salad
A special recipe for Parmesan lovers: Roasted Vegetable Warm Salad
Symphony of different flavors is on your plate. You will love the harmony of hot vegetables with parmesan. The ginger in the dressing will enhance the flavour of the salad.
Also, this salad is a warm and inviting dish that can be enjoyed at any time of day. The roasted vegetables are hearty and filling, while the cheese adds a touch of richness. The salad can be easily customized to your liking, making it a versatile and delicious option for any meal.
TYPE
Salads
SERVİNG
2
TOTAL TIME
45 MIN.
Ingredients:
50 g carrot
4 pieces artichoke hearts, cut in half
50 g pea
1 onion, cut in half
4 figs, cut to four
½ cup parmesan, sliced
¼ cup sliced almond
2 tbsp olive oil
1 tbsp kosher salt
1 tsp fresh pepper
1 stem fresh rosemary
2 stem fresh lemon thyme
For the dressing;
1/2 orange juice
1 tsp mustard
½ thumb piece ginger
1 tsp salt
Step by step:
Preheat oven to 200°C.
Place all vegetables on a baking tray to one layer; drizzle 2 tbsp olive oil, salt, pepper, rosemary and thyme. Roasted for 20 minutes, take all vegetables except artichokes to the warming drawer, and roast them for another 10 minutes.
Blend dressing ingredients until smooth texture in a blender.
Portion vegetables to two serving plates; place figs, almond slices and parmesan cheese on top. Drizzle dressing and serve it. Enjoy!
