Mediterranean Roast Veggie Salad

Serve

2 as a main

4 as a side

 

Ingredients

1 cup quinoa

1 zucchini, diced

1 red capsicum, diced

1 small eggplant, diced

1 tablespoon Extra Virgin Olive Oil

1 tsp ground cumin

Pinch sea salt

Handful rocket or spinach

¼ cup fresh herbs - parsley or basil

⅓ cup cherry tomatoes, halved

⅓ cup red grapes, halved

¼ cup sliced almonds

 

Dressing

4 tablespoons Extra Virgin Olive Oil

3 tablespoons red wine vinegar

2 capsules Wellgrove Heart Health Extra Strength Olive Leaf Extract

2 teaspoons honey

Sea salt & pepper, to taste

 

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Dice zucchini, capsicum and eggplant and place into a large baking tray.
  3. Season with sea salt and cumin, drizzle with Extra Virgin Olive Oil and toss to combine.
  4. Bake for 20-30 minutes until vegetables are cooked.
  5. Meanwhile, add quinoa to a small saucepan with 2 cups water.
  6. Bring to the boil, then cover and reduce to a simmer for 15 minutes or until water is absorbed and quinoa is cooked through. Fluff with a fork and set aside.
  7. Place all dressing ingredients into a small bowl or mixing jug. Break open the Wellgrove Heart Health capsules and add into dressing. Whisk to combine.
  8. Once vegetables and quinoa are ready, place in a large salad bowl with all other ingredients. Drizzle with dressing. Toss to combine.
  9. Serve warm or cold.