Roast vegetable and whole wheat salad
Whole grains are an important part of a healthy diet, here we've added whole boiled wheat to this delicious roasted vegetable salad.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Heat oven to 200C
- While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
- Once cooked, drain and set aside
- While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
- Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown. If they are roasting too fast place some tin foil over the top of the onions
- Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
- Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
- Once cooked remove from the oven and coat with the balsamic vinegar
- Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
- 250 gpickling onions, peeled and halved
- 1eggplant
- 200 gmushrooms
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
- 1/2 cupwhole wheat grains
- 3 cupslettuce
- 1/4 cupalmonds, roughly chopped
- 2 tbsplemon juice
- 1 tbspextra virgin olive oil
Per serve
- Energy1252kJ
- Total Fat18.3g
- Saturated Fat2.6g
- Total Carbohydrate25.4g
- Sugars7.2g
- Dietary Fibre6.1g
- Sodium12mg
Method
- Heat oven to 200C
- While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
- Once cooked, drain and set aside
- While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
- Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown. If they are roasting too fast place some tin foil over the top of the onions
- Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
- Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
- Once cooked remove from the oven and coat with the balsamic vinegar
- Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
Ingredients
- 250 gpickling onions, peeled and halved
- 1eggplant
- 200 gmushrooms
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
- 1/2 cupwhole wheat grains
- 3 cupslettuce
- 1/4 cupalmonds, roughly chopped
- 2 tbsplemon juice
- 1 tbspextra virgin olive oil
Ingredients
- 250 gpickling onions, peeled and halved
- 1eggplant
- 200 gmushrooms
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
- 1/2 cupwhole wheat grains
- 3 cupslettuce
- 1/4 cupalmonds, roughly chopped
- 2 tbsplemon juice
- 1 tbspextra virgin olive oil
Nutrition Facts
Per serve
- Energy1252kJ
- Total Fat18.3g
- Saturated Fat2.6g
- Total Carbohydrate25.4g
- Sugars7.2g
- Dietary Fibre6.1g
- Sodium12mg
Method
- Heat oven to 200C
- While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
- Once cooked, drain and set aside
- While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
- Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown. If they are roasting too fast place some tin foil over the top of the onions
- Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
- Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
- Once cooked remove from the oven and coat with the balsamic vinegar
- Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
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