Salad with baked vegetables

Ingredients for 2 servings:

• 1 head of romaine lettuce
• 5 m.-sized potatoes
• 4 large carrots
• 300 g broad beans
• 1 large onion(s), red
• 1 tsp paprika powder
• 1 tsp garlic powder
• 1 pinch(s) of salt and pepper
• 1 tbsp, heaped mustard, medium hot
• 1 tbsp, heaped Ajvar, hot or mild, to taste
• 1 tbsp, heaped maple syrup or date syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with spicy dressing, vegan

Preheat the oven to 190°C fan/convection oven and line two baking sheets with baking paper. Roughly chop the potatoes and carrots and place them in a bowl, seasoning them with paprika and garlic powder, a pinch of salt and pepper, and toss to combine. Arrange them on a baking sheet so that all the pieces are level and not overlapping or stacked. This goes straight into the oven, as it takes the longest. Next, add the broad beans (I used frozen beans and let them thaw slightly beforehand) and a roughly chopped red onion to a bowl and season with paprika and garlic powder, a pinch of salt, and pepper. Spread these out evenly on the second baking sheet and place them in the oven for about 10 minutes after the potatoes and carrots. Leave both trays in the oven for another 15-20 minutes, until the vegetables have turned slightly brown. In the meantime, roughly chop a head of romaine lettuce and place it in a large bowl. In a small bowl for the dressing, mix the mustard, ajvar, and syrup. Once the vegetables are ready, you can remove them from the oven and add them to the salad. Then garnish with dressing and serve warm. Enjoy! PS: This recipe is, of course, highly adaptable to your personal preferences. You can use different lettuce, different vegetables, different spices, etc. This is the combination I tried, and I was absolutely thrilled!