Winter Salad - Three ways

Roast Veggie Salad Jar

Ingredients

• 1/2 cup cooked roast vegetables (mix of potato, kumara, carrot)
• 1 tbsp finely chopped red onion
• 1/2 cup cherry tomatoes - cut in half
• 1 cup fancy lettuce
• 1 tbsp of lemon Juice
• 1 tbsp Mayo/oil dressing

Method

• Spoon the mayo dressing into the bottom of the jar
• Layer on the roast veggies, red onion, cherry tomatoes and fancy lettuce on top of the mayo dressing
• Drizzle over the remaining dressing

Roast Veggie Rice Bowl

Ingredients

• 1/2 cup cooked white rice
• 1/2 cup fancy lettuce
• 1 cup cooked roast veggies with mayo
• 1/2 cup canned chickpeas
• 1 tsp pumpkin seeds
• 1 sprig parsley
• Pepper and Salt

Method

• Spoon the rice into a bowl, arrange all the other ingredients on top of the rice and garnish with the pumpkin seeds, parsley and pepper and salt 

Cherry tomato and basil pasta 

Ingredients

• 1 cup cooked pasta spirals
• 1/4 cup cherry tomatoes - cut in half
• 1 handful basil leaves
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Pepper and Salt
• 1/2 cup micro herbs

Method

• Spoon the cooked pasta into a bowl/container
• Add the tomatoes and basil, mix then drizzle over the balsamic vinegar and olive oil
• Garnish with pepper, salt and micro herbs