Hot Salad Recipe

Ingredients

• 500 g Basic Roasted Vegetables

• 120 ml olive oil
• 1 shallot or small onion, finely chopped
• 10 ml cumin seeds
• ½ clove garlic, finely crushed
• 10 ml Dijon mustard
• 5 ml honey
• 60 ml red wine vinegar
• 160 g wild rocket

1. In a small saucepan, heat the olive oil and sauté the shallot, cumin seeds and garlic over medium heat until softened.
2. Remove from the heat and add the remaining dressing ingredients.
3. Add the roasted vegetables to a pan and pour over the dressing. Heat gently, tossing all the time.
4. Once coated, place the rocket onto a serving platter and carefully spoon the vegetables on top.
5. Serve just like that.