Cobble it together and gobble it up!

Saturday, 7 May 2011

An interesting roasted veg salad

We roasted potato wedges, chunks of swede, chanteray carrots, red pepper chunks and asparagus (though these were added in the last 10mins only) in a 180*c oven for about ½ hour with some garlic cloves and sticks of rosemary and thyme, olive oil, sea salt and black pepper. Then we tossed in some watercress and a splash of balsamic vinegar to make it a lovely warm salad to have with our  bbq bangers (first of the season) and some fruity cous cous.

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