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Warm Roasted Root Vegetables Salad (D, KLP, TNT)
Source: Our latest WIZO cookbook "What's Cooking"
Serves: 12 generous side servings

8 small potatoes
1 cup sweet potato chunks
1/4 cup extra virgin olive oil
2 tsp. crushed garlic
Salt and freshly cracked black pepper
2 cups rocket leaves (AKA arugula, roquette, rugula and rucola)
1 punnet (about 20) cherry tomatoes cut in half
2 tbsp. flat leafed parsley, roughly chopped
60g (about 2 oz.) Parmesan cheese, grated or thinly shaved

Combine the root vegetables, oil, garlic, salt and pepper. Place them in a single layer in a roasting pan and roast until they are tender and have coloured tips. Cool slightly.

Combine with the rest of the ingredients while warm, and serve.

I serve this on a large flat platter. The rocket leaves on the bottom, then the vegetables, next the cherry tomatoes, parmesan and parsley on the top. I toss it at the table. It looks so colourful and tempting.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A