Warm Roasted Vegetable and Pesto Salad.
 Warm Roasted Vegetable and Pesto Salad.
SERVES 4
PREP TIME
20 Minutes
COOKING TIME
40 Minutes
INGREDIENTS
METHOD
INGREDIENTS

FOR THE ROASTED VEGGIES:

5 TBSP OF OLIVE OIL

2 PACKS OF ITALIAN HEINZ BEANZ BURGERZ

1 RED ONION (PEELED AND CHOPPED INTO QUARTERS)

1 RED PEPPER (DESEEDED, SLICED INTO QUARTERS)

1 COURGETTE (SLICED INTO 2CM ROUNDS)

1 AUBERGINE (SLICED IN HALF LENGTHWAYS AND THEN 2 CM HALF MOONS)

1 CARROT, PEELED (SLICED INTO 1 CM ROUNDS)

½ HEAD OF BROCCOLI (SLICED INTO FLORETS)

200G NEW POTATOES, CHOPPED INTO QUARTERS

2 TSP DRIED OREGANO

2 TSP DRIED BASIL

1 TSP SALT & PEPPER

FOR THE PESTO DRESSING:

80G FRESH BASIL

50G PINE NUTS

40G ITALIAN HARD CHEESE (GRATED)

½ LEMON (ZESTED AND JUICED)

150ML OLIVE OIL

SALT & PEPPER

METHOD
1.

Pre heat the oven to 220°C (200°C fan assisted).

2.
Add all the vegetables to a large bowl. Drizzle over the olive oil and sprinkle on the oregano and basil. Generously season with salt and pepper, then toss the vegetables to make sure they are all evenly coated and shiny.
3.
Tip the veggies out onto a baking sheet with the garlic halves and roast in the oven for 40 minutes on the middle shelf. Drizzle a little oil over the garlic halves to make sure they don’t burn.
4.
Halfway through the cooking time, add your Italian Beanz Burgerz to the tray of vegetables and return the tray to the oven.
5.
While roasting the vegetables and Beanz Burgerz you can make the pesto. Heat a small frying over a low heat, add the pine nuts and toast for 5 minutes until golden brown.
6.
Add the pine nuts, basil, lemon zest & juice, grated cheese and some salt & pepper to taste to the food processor. Turn the food processor on and start slowly drizzling in the olive oil.
7.
You can continue to blitz the pesto depending on how smooth you would like it to be.
8.
Once the vegetables and Beanz Burgerz are golden brown and beginning to char remove them from the oven.
9.
Divide the roasted vegetables between 4 bowls, carefully remove the Beanz Burgers, and slice them into big chunks while they’re still warm. Add them back to the bowl of veggies and drizzle a big spoonful of pesto over the top. Serve warm.