Green salad with roasted vegetables
Enrich your lunch salad with leftover roast vegetables
This is a great salad with some leftover oven roast vegetables that can be combined with fresh ingredients to create a new dish. Combining raw and cooked vegetables makes the salad a satisfying yet light meal.
A large handful of salad leaves
1 small cucumber
A handful of radishes
1/2 bell pepper
Any herb of your liking, chopped
A handful of walnuts
30 gr feta cheese, optional
For the dressing:
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
1/2 tsp mustards
- Arrange the salad leaves in a personal salad bowl.
- Cut fresh vegetables and arrange on top of the leaves. Add chopped herbs.
- Mix all the dressing ingredients in a small bowl and drizzle on to of the salad, toss gently.
- Arrange the roast vegetables on top, scatter the walnuts and crumble the feta (if using).
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