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Warm Roasted Vegetable Salad

I love a good salad and I particularly love a salad ( or any dish for that matter) that uses up leftovers. This simple and quick dish is so yummy and is a great way to use up any leftover roast vegetables you have in the fridge.

I often get ask, “I don’t know what to do with my leftovers, so I just end up throwing it out- what can I do?”

Well, you can make this dish! Serve it along side any protein ( we had grilled lamb chops, along with broccolini and zucchini.)

Did I mention it will take you only 5 -7 minutes to make? 

In this dish, I used some leftover roasted sweet potato, potatoes and carrots from the night before. But you could use any or many of whatever roasted vegetables you have. Just add a couple more ingredients and that is it!

Warm Roast Vegetable Salad
Print Recipe
This dish will take you only 5 -7 minutes to make? I used some leftover roasted sweet potato, potatoes and carrots from the night before. But you could use any or many of whatever roasted vegetables you have. Just add a couple more ingredients and that is it!
Servings Prep Time
4 People 2 minutes
Cook Time
5 minutes
Servings Prep Time
4 People 2 minutes
Cook Time
5 minutes
Warm Roast Vegetable Salad
Print Recipe
This dish will take you only 5 -7 minutes to make? I used some leftover roasted sweet potato, potatoes and carrots from the night before. But you could use any or many of whatever roasted vegetables you have. Just add a couple more ingredients and that is it!
Servings Prep Time
4 People 2 minutes
Cook Time
5 minutes
Servings Prep Time
4 People 2 minutes
Cook Time
5 minutes
Ingredients
  • 2 cup diced mixed cooked roasted vegetables In this idsh, I use carrots, sweet potato and potato
  • 3/4 cup either, spinach or kale, finely chopped
  • 1/2 tsp morrocan spice blend I use Ras-El-Hanout
  • 1/2 Lemon, squeezed
  • Salt and pepper, to season
Servings: People
Instructions
  1. Dice up your precooked roasted vegetables. Finely slice your kale.
  2. In a hot saucepan, add a little olive oil or ghee. Fry your roasted vegetables, till golden brown. Then add in your kale, spice blend and saute.
  3. Squeeze half a lemon over the vegetables, then serve in a bowl.
  4. This dish can be served along side any grilled meat, fish or haloumi cheese. I served it along side some grilled lamb chops, brocolini and zucchini. Enjoy!
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