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Roasted Medley Salad

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
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The roasted vegetables and beef in this salad give it rich deep flavours.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 6

30g pea shoots
30g mixed leaf lettuce
50g baby asparagus
50g sun dried tomatoes
2 bell peppers (mixed colours)
450g new potatoes
1 tbsp rapeseed oil
1 tsp dried oregano
30g parmesan, grated (optional)
2 slices of roast beef

Pre-heat oven to 180 ༠C/ 200 ༠C fan/350༠F/6 Gas.
Chop the new potatoes in half, drizzle in rapeseed oil, and sprinkle with oregano.
Slice peppers, and remove stalk and seeds.

roast medley salad, potatoes, peppers, beef, parmesan, tomatoes

Roast in the oven for 25 minutes.

roast medley salad, potatoes, peppers, beef, parmesan, tomatoes

Place the pea shoots and salad leaves in a bowl.

roast medley salad, potatoes, peppers, beef, parmesan, tomatoes

Snap the asparagus in half, shred the slices of roast beef, and add to the bowl, wth the sun dried tomatoes.
Stir in the potatoes and peppers.
Sprinkle over the parmesan and mix everything together thoroughly.

roast medley salad, potatoes, peppers, beef, parmesan, tomatoes

I like this Recipe - 5
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I think you meant Grapeseed oil not rapeseed oil ?
Please clarify
Thanks Lee
No, I meant rapeseed, although any cooking oil would do. I am in the UK, so maybe you don’t have rapeseed in Australia?
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