Roasted Vegetable & Ancient Grain Salad
There’s a bit of prep work, but at the last moment you can throw it all together which means you can make this ahead of time and serve it as a cold salad. I made it as a warm salad meal. And yes.. I have a cheese ratio issue
400g Pumpkin, chopped into 2 cms squares
1 large Zucchini, chopped into 2cms squared
2 Carrots, thinly sliced in lengths
60g baby spinach
200g baby beetroot cubed
100g corn kernels
200g green beans, steamed
150g feta cheese, crumbled
250g microwave pack of 7 ancient grains
1/4 Cup sunflower seeds
1/4 Cup sesame seeds
1 tsp wholegrain mustard
1/4 Cup balsamic glaze
1 tbsp zatar spice
1 tsp cumin
1 tsp garlic granules
Salt & Pepper
Preheat your oven to 200 degrees fan
Place the pumpkin and carrot on one tray and the zucchini on another. Sprinkle with Salt & Pepper, cumin and Zatar spices. Drizzle with olive oil and mix with your hands. Put into the oven and allow to roast for approximately 20 minutes.
Make the vinigarette by combining 1/4 Cup olive oil, the mustard and balsamic glaze. Shake well.
Steam the green beans and set aside.
Prepare the 7 ancient grains as per the packet instructions.
Once all steps are completed, assemble in a bowl – adding the dressing, feta, sesame seeds and pumpkin seeds every time the bowl fills up by a third to ensure all parts of the salad are flavoured.
Mix all the ingredients together – ensuring you add the roasted vegetables last. Season well and serve warm. Garnish with additional feta cheese and sesame seeds.
Serve as a side or as a meal.