This salad is the kind of salad you feed a heap of hungry blokes.  It certainly isn’t dainty, or delicate but it packs a punch in the taste department.  It’s the kind of meal you can chuck anything in that’s in season, so adapt to whatever’s fresh and needing to be used.

Fully Loaded Herb Rubbed Roast Vege Salad
Serves 2
I have self control issues when it comes to portions so to make sure I have the perfect amount of salad, I build it on the plate. So for this recipe, start with two plates with salad green spread in a single layer. I usually go for baby spinach and rocket. And if you have left over roast veggies, just save them for another meal!
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Roast Veggies
  1. 2 medium potatoes washed and cubed
  2. 2 small carrots thickly chopped
  3. 1 small sweet potato
  4. 1 cup pumpkin with the skin on cubed
  5. 1 red onion thickly sliced
  6. 1 cup cherry tomatoes, skin pierced
Other Ingredients
  1. 1 handful of finely chopped mixed herbs. I used mint, thyme, rosemary, oregano, parsley.
  2. 2 teaspoons minced garlic
  3. 4 rashers bacon fincely sliced
  4. 1 small fancy bread roll chopped into large chunks. I used an olive ciabatta.
  1. 1 teapsoon finely chopped dill
  2. 1 teapsoon honey
  3. 2 tablespoons mayonnaise
  4. 2 tablespoons olive oil
  1. Boil the potato, carrot, sweet potato and pumpkin until tender but firm.
  2. Fry off the bacon in a large pan until crispy. Remove and set aside to drain on paper towel.
  3. Fry the croutons in the bacon pan until crunchy, stirring constantly. Remove and set aside.
  4. Drain the boiled vegetables and toss in the mixed herbs and minced garlic, carefully coating all the vegetables.
  5. Add the boiled vegetables and cherry tomatoes to the pan and cook on high until crunchy, turning ocassionally. Season with salt and pepper to taste.
  6. Meanwhile, mix the dressing ingredients, adding oil or mayonnaise to get the consistency you like.
  7. Remove the vegetables from the heat to cool slightly.
  8. Assembled the salad on each plate starting with the bacon and croutons, adding the roast vegetables and finishing off with a generous drizzle of dressing.
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