Ingredients:
- 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
Equipment:
- 200ml (or larger) jar
- Chopping board
- Knife
- Measuring spoons
- Measuring cups
- Serving plate or platter
- Tea towel
Method:
- 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