zoom Roasted vegetable salad with Gorgonzola
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    Roasted vegetable salad with Gorgonzola

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    Roasted vegetable salad with Gorgonzola

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 2 as a light lunch

    Ingredients

    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

    Method

    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.

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    Cook’s tip If you are not a fan of blue cheese, this salad is also good with crumbled feta or griddled halloumi slices. 

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