John Myers
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Roasted Vegetable Salad
The perfect roasted vegetable salad recipe with a picture and simple step-by-step instructions.
Roasted vegetables:
- 2 Pc. Bell pepper
- 4 Pc. Carrots
- 2 Pc. Parsnips
- 2 Pc. Red onions
- 500 g Mushrooms
- 1 tbsp Sesame
- 3 tbsp Olive oil
- 3 Handful Mixed salad
Date dip:
- 100 g Pitted dates
- 3 Pc. Spring onions
- 2 Pc. Pickled hot peppers
- 200 g Vegan cream cheese
- 100 g Vegan sour cream
- Pepper
- Salt
Semolina baguette:
- 125 g Durum wheat semolina
- 650 g Spelled flour type 630
- 1 tbsp Salt
- 1 packet Dry yeast
- 1 Pc. Egg substitute powder vegan
Roasted vegetables:
- Preheat the oven to 200 degrees, cut the bell pepper into wide strips, peel and halve the carrots, peel and quarter the onions, halve the mushrooms. Place the vegetables on a baking sheet, season with salt and pepper and drizzle with olive oil, sprinkle with sesame seeds and roast in the hot oven for 20 minutes. Spread the lettuce on the plates and serve with the roasted vegetables.
Date dip:
- Finely chop the dates, spring onions and peppers in the lightning chopper. Mix the cream cheese and sour cream together until creamy and stir in the chopped ingredients. Season to taste with salt and pepper.
Semolina baguette:
- Pour 400 ml of boiling water from the kettle over durum wheat semolina, swell and allow to cool. Dissolve the yeast in 100 ml of lukewarm water and add to the semolina with the egg, flour and salt, knead to form a smooth, supple dough. Cover with a cloth and leave to rise for 45 minutes.
- Knead the dough vigorously again, divide into three portions, roll out into three sticks, place on a floured baking sheet, cover and let rise for another 30 minutes. Preheat the oven, score sticks with a sharp knife and bake at 190 degrees for about 15-20 minutes.
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