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Roasted vegetable salad with gorgonzola

Roasted vegetable salad with gorgonzola

By William Dinh
10’ Prep time
30’ Cook time
40’ Total time
534 Calories
2 Serving

Summary

This tasty and colourful salad is a winner. if you're not a fan of blue cheese, this dish also works wonderfully with crumbled feta or griddled halloumi slices.
William Dinh 0 Followers

Step by Step

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Step 1

Preheat the oven to 200°C, gas mark 6. Tip the vegetables and tomato onto a baking tray and roast for 25-30 minutes, turning them halfway through. Meanwhile, cut the bread into cubes and toss in the oil. Add to the tray of vegetables for the last 6-8 minutes of cooking, until crisp. Leave to cool a little.
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Step 2

Tip the rocket onto a platter. Add the vegetables and bread cubes, drizzle over the dressing and gently toss everything together. Cut the Gorgonzola into chunks and scatter over the top. Serve immediately.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Sourdough bread
    Sourdough bread
    2 slice/s
  • Gorgonzola dolce
    Gorgonzola dolce
    100 grams
  • Pack wild rocket
    Pack wild rocket
    140 grams
  • Pack mediterranean roasting vegetables
    Pack mediterranean roasting vegetables
    400 grams
  • Duchy organic large vine tomato
    Duchy organic large vine tomato
    1
  • Aged balsamic & olive oil dressing
    Aged balsamic & olive oil dressing
    3 tbsp

Nutrition Facts

View nutrition facts
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