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  • Roasted vegetables salad

Recept time 45 min.
Recept time 4
Recept time Oven
Recept time Frying pan
Blender Blender

A nice warm salad with all kinds of grilled vegetables. Lovely to serve as a side dish at Christmas dinner, but also good to serve as a small starter.


  • 450 g EAT ME green asparagus
  • 1 large EAT ME sweet potato
  • 200 g EAT ME mini carrots
  • 1 aubergine
  • 2 red bell peppers
  • 75 g sunflower seeds
  • 75 g cashew nuts
  • 200 g goat cheese
  • 1 clove garlic
  • 1 tbsp. olive oil
  • salt and pepper

Let's get to work

  1. Preheat the oven to 220 °C.
  2. Wash the sweet potato and cut into long strips.
  3. Rinse the bell peppers and cut into pieces.
  4. Rinse the asparagus. Then cut the bottom (1-2 cm) off the asparagus and slice them in half.
  5. Rinse the aubergine and cut the aubergines into long strips.
  6. Mix all vegetables together in an oven dish. Squeeze the garlic and mix through the vegetables.
  7. Sprinkle olive oil on the vegetables and season with salt and pepper to taste.
  8. Put the dish in the oven for about 30 minutes. Remove from the oven and put pieces of goat cheese on top of the vegetables. Then put the dish back into the oven for about 10 minutes.
  9. Remove the dish from the oven and sprinkle the cashew nuts and pumpkin seeds on top of the salad.

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