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Roast Vegetable Salad���Veg� CD�� ACC��� 40mins

Serves 4���� Cold� Vegetarian� Vegetables� Salads���Accompaniment�� Dairy Free� Eggless����

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Ingredients:

2 tbsp Olive Oil

1 Red Onion, cut into wedges

2 Red Capsicums (sweet Peppers), deseeded and quartered

2 Courgettes, (Zucchini)� cut into 2.5cm/1inch chunks

450g/1lb Asparagus

2 tbsp Soy Sauce

2 tbsp Honey

1 teasp Toasted Sesame Seeds

Salt and Black pepper

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Instructions

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1. Preheat the oven to 180C, 350F, Gas mark 4. Drizzle the oil in a large roasting pan, add the onions and peppers and cook for 20 minutes at the top of the oven. Add the courgettes and asparagus and roast for a further 8 minutes.

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2. Remove from the oven and sprinkle with the soy sauce, honey, sesame seeds and seasoning. Toss well to coat the vegetables in the sauce.

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3. To serve - transfer to a serving dish and serve at room temperature.

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More Salad� Recipes� | �What's in Season� |� Growing Vegetables

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Key techniques

Chop to � To cut into pieces of approximately the same size.

Blend -� To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.


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Make ahead

Chill until ready to serve

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Wooden or Plastic Spoon

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Related Recipes and Information

Salad Main Courses� |� Side Salads �|�� Salsas� |� Vegetable Side Dishes

What's in Season� |� Growing Vegetables

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