Warm Herb Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Zucchini (thickly sliced)
- 2 Fennel bulb (thickly sliced)
- 12 small onions
- 6 large Tomatoes (cut into wedges)
- 1 garlic clove (cloves separated)
- 2 lemons (cut into wedges)
- 8 Tbsps olive oil
- salt
- peppers
- Basil
- 2 Tbsps lemon juice
- mint
Preparation
Kitchen utensils
1 Pot, 1 Small baking dish, 1 Measuring cups, 1 Tablespoon, 1 Cutting board, 1 Slotted spoon
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the vegetables into a large roasting tin. Scatter the garlic cloves and lemon wedges evenly over the vegetables and drizzle with a little olive oil.
3.
Season with salt and pepper and roast for 30 minutes, until softened and caramelised.
4.
Remove the cooked vegetables from the oven and put into a bowl. Allow the salad to cool a little, then stir in the basil.
5.
Add the lemon juice and remaining olive oil and toss together. Season to taste with salt and pepper. Put into serving bowls and garnish with mint. Serve warm, or at room temperature.
