Serves
4
Prep
50
mins
Cooking
15
mins
Roasted Vegetable Grain Salad
Directions
Step 1
Prepare and cook SuperBlend according to on-pack instructions. Drain and cool.
Step 2
Preheat oven to 180C. Combine beetroot and sweet potato on a large oven tray with half the oil, rosemary and balsamic vinegar. Bake for 40 minutes or until browned and tender.
Step 3
Place the carrots, red onion and pears in another large baking tray with remaining oil, rosemary and balsamic vinegar. Bake for 30 minutes or until browned and tender.
Step 4
In a large bowl or platter combine roasted vegetables and cooked SuperBlend. Top with goats cheese.
Tips
- Drizzle with some extra olive oil before serving to provide gloss and extra flavour.
- Spreading the cooked SuperBlend onto a baking tray once drained to cool will prevent overcooking.
Ingredients
- 1 cup McKenzie's Protein Superblend - Lentils & Quinoa
- 2 fresh beetroots, scrubbed, trimmed and chopped into eighths
- 2 sweet potatoes, scrubbed and chopped into eighths
- 1 bunch baby carrots
- 1 small red onion, cut into eighths
- 2 Bartlett/Packham pears, quartered
- 2 tbs olive oil
- 2 sprigs rosemary, leaves stripped
- 2 tbs balsamic vinegar
- to taste McKenzie's Australian Natural Sea Salt Grinder
- to taste McKenzie's Whole Black Peppercorn Grinder
- 200g goat's cheese or feta cheese
