Roast Vegetable Salad

  • 2 cups of left over roast vegetables (e.g. carrots, sweet potato, beetroot, pumpkin, potato, parsnip, garlic, onions, zucchini or any other of your favourite roast vegetables)
  • 150 grams mixed lettuce leave
  • 1/2 cup of herbs lurking in your fridge or that you are growing (e.g. mint, parsley, chives, spring onions etc)
  • 2 tbsp Sunflower seeds
Shaker Jar Dressing:
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp seeded mustard
  • 200ml (or larger) jar
  • Chopping board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Serving plate or platter
  • Tea towel
  • Place all dressing ingredients in a jar and shake well
  • Wash lettuce leaves and dry with a tea towel
  • Chop roast veggies into small 1-2cm cubes
  • Layer lettuce leaves and roast vegetables on a plate or platter
  • Sprinkle 2 tablespoons of dressing on top of salad
  • Top with the sunflower seeds

Chunky Tomato Relish


1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 small fresh red chilli, halved, deseeded, finely chopped

500g ripe vine-ripened tomatoes, coarsely chopped

2 tablespoons brown sugar

2 tablespoons white wine vinegar

1/4 cup sultanas


1. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.

2. Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato beaks down.

3. Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.

Storage Tip: Store the leftover relish in the fridge for up to 1 week. Use in sandwiches or serve with BBQ’d meat, chicken or sausages.