Making an easy, proper meal doesnâ€™t get any simpler or less-time consuming than this. No matter what meat youâ€™ve had, this dish works superbly well â€“ the same goes with vegetables. Try to use some which will provide a variety textures and tastes.
To make more, simply increase the amount of ingredients you use. You can easily roast one or two kilograms at once, and store for use whenever you want a quick and easy meal. Try using different meats and vegetables to keep this meal fresh, and also very cheap â€“ Seasonal Vegetables work excellently well.
To serve 1
250g Peeled and Cubed Vegetables (Leeks, Pumpkin, Carrots, Parsnips, Courgettes, Beetroot or Sweet Potato are all great)
6tbsp Olive Oil
1 Handful Shredded Meat or Fish
1 tbsp Balsamic Vinegar
1tsp Dijon Mustard (or Horseradish)
1.Â Â Â Â Â Â Heat the oven to 200 C or Gas Mark 6.
2.Â Â Â Â Â Â Put the Cubed Vegetables into a roasting tray, and toss in two tablespoons of Oil, and roast until tender and golden.
3.Â Â Â Â Â Â Remove from the oven, and mix with Salad leaves. Top with the Shredded Meat or Fish, and add some chopped Parsley and shredded Basil.
4.Â Â Â Â Â Â To make a dressing, add the remaining Oil, Vinegar, Salt, Pepper and Mustard (or Horseradish), and mix well. Pour over the top of the salad, and toss to ensure itâ€™s well mixed.
Photo Courtesy of FotoosVanRobin