Save to your scrapbook
Roasted vegetable salad with Gorgonzola
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 2 as a light lunch
400g pack Waitrose Mediterranean Roasting Vegetables
2 slices sourdough bread
1 tbsp olive oil
½ x 140g pack wild rocket
3 tbsp Waitrose Aged Balsamic & Olive Oil Dressing
100g Gorgonzola dolce
1. Preheat the oven to 200°C, gas mark 6. Tip the vegetables onto a baking sheet and roast for 25-30 minutes, turning them halfway through. Meanwhile cut the bread into cubes and toss in the oil. Add to the tray of vegetables for the last 6-8 minutes of cooking, until crisp. Leave to cool a little.
2. Tip the rocket leaves onto a platter. Arrange the vegetables and bread cubes over the top. Drizzle over the dressing and gently toss everything together. Cut the Gorgonzola into chunks and scatter over the top. Serve immediately.
Cook’s tip If you are not a fan of blue cheese, this salad is also good with crumbled feta or griddled halloumi slices.
Typical values per serving:
This recipe was first published in August 2018.