Warm salad of balsamic roasted vegetables with watercress and hazelnuts

Serves 2

About this recipe

This recipe works really well as a vegetable side dish or as a main course with puy lentils or quinoa. It’s also really delicious with goat’s cheese or feta to add a little creaminess.

Warm salads are a good alternative when the weather is slightly cooler, but also makes a more substantial main meal in the evenings.


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Ingredients
  • 10 Baby new potatoes, halved lengthways
  • 1 Aubergine, cut on an angle into large chunks
  • 1 Courgette, cut on an angle into large chunks
  • 1 Red onion, cut into wedges
  • 2 Cloves garlic
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 4 Sprigs of thyme, stalks removed and leaves chopped (or 2 tsp dried mixed herbs)
  • 1 Tsp chilli flakes
  • Plenty of salt and pepper
Instructions

Preheat the oven to 200C fan.

Prepare the vegetables and place all the ingredients apart from the
watercress in a baking tray and mix well.

Roast in the oven for 25-30 minutes until the vegetables are fully cooked. Check the potatoes are tender by putting a knife through them to see if they have softened.

Remove from the oven and arrange the vegetables on a bed of watercress as a warm salad. Making sure you drizzle over any of the juices left in the tray as a delicious dressing for the watercress.


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