Roasted Vegetables with Garlic Pitta.

Roasted Vegetables with Garlic Pitta.

Now that the winter months are coming in, our bodies are crying out for good, wholesome food full of nutrients and flavour.

But just because it’s cold and windy outside doesn’t mean that we should throw away our salads for good.

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Why not mix up your normal Salad with some Roasted Mediterranean Vegetables topped with Creamy Mozzarella and some Garlic Pitta to soak up all that goodness as well as a cheeky home-made tomato and sweet chilli sauce?

I love using Florette’s salad bags. They take away all the hassle of having to create something tasty and good quality- so you can just grab and go. Perfect for our busy lives. So when they contacted me asking if I would like to create a recipe using one of their Salad bags I just had to say yes. Any chance to experiment.

P.S Did you know they have a whole host of their own Salad Recipes on their website? #SaladEnvy.

This recipe has been adapted for ease and taste from the gorgeous and beautifully created recipe from Harry Eastwood ‘A Salad for all Seasons’

Ingredients: Enough for 2.
Salad Base:
1 Red Onion
1 Pepper (choice of colour is yours)
1/2 Courgette
4 Mushrooms
4 Baby Tomatoes
1 Slice of Sweet Potato
2 Handfuls of Florette’s Superfood Salad Bag.
Olive Oil
Salt and Pepper
1 Chunk of Mozzarella

1 Pitta Bread
Garlic

Tomato and Sweet Chilli Dressing:
8 Baby Tomatoes
300g Sugar
300g White Wine Vinegar
Sprinkle of Sea Salt and Pepper
4 Table Spoons of Sweet Chilli Dip

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Method:
Pre-Heat your oven to 190 Celsius

On a baking tray add all your  chopped vegetables (apart from the salad) and coat in a healthy glug of Olive Oil and Salt and Pepper.

Place in the oven for 30 Minutes.

While cooking, warm up the White Wine Vinegar with the sugar.
After a few minutes add in the tomatoes (quartered).

Simmer for 3/4 minutes.
Add in the rest of the ingredients and bring to the boil.

Place in a blender- and blend together. (Be careful when blending- as it will be hot!!)
Put back into the sauce pan and heat again on a low temperature for another 4/5 minutes to give it that sticky glaze.

Slice a pitta bread in half, and then into little soldiers (perfect for dipping!)
Drizzle over the oil, and garlic paste.

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Place into your oven (leave them on the rack it will make them crisper- and saves on washing up!)

Once crisp and when your vegetables are soft all the way through, remove both.

Add a handful of Florette’s Super-Food salad into a bowl, add your roasted veggies, and chuck in some chunks of Mozzarella.

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Drizzle over the Tomato dressing and add your pitta bread.

Dip and enjoy.
A tasty and healthy meal- with little to no fuss.

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What do you think of this twist on the classic salad?

**DISCLAIMER: This post is sponsored by Florette’s but all thoughts, opinions and photographs are my own.

amanda BOOTES
Salad it up.

 

 

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7 Comments

  1. November 19, 2015 / 10:35 am

    This looks SO good! I am such a lover of sweet chilli, this is going on my to make list! Also I love the salad bags, they are so convenient!

    • November 19, 2015 / 11:59 am

      They definitely are. Anything time saving is a winner for me!

  2. November 19, 2015 / 7:48 pm

    This looks so delicious!
    Charlotte // charlottespicks.blogspot.com

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