Roast Veg Salad with Creamy Pesto

Name: Roast Veg Salad with Creamy Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: New Zealand
Ingredients: 1 medium Courgette; 1 medium Red Capsicum; 2 medium Carrots; 1 medium Purple Kūmara; 2 medium Potatoes; 1 medium Red Onion; ½ Tbsp Olive Oil; 2 tsp Crushed Garlic; 1 spray Olive Oil Spray; 400g Halloumi; 1 Tbsp Best Foods Mayonnaise; 2 Tbsp Basil Pesto; 1 Tbsp Lemon Juice; 3 cups Rocket

A delicious Roast Veg Salad with Creamy Pesto. Roasted veggies, golden halloumi, and a creamy pesto dressing with Best Foods® mayonnaise. An easy salad to eat on its own or with a meal.

4 People

Servings
15 Mins

Prep Time
45 Mins

Cooking Time
60 Mins

Ready In

1 medium Courgette
1 medium Red Capsicum
2 medium Carrots
1 medium Purple Kūmara
2 medium Potatoes
1 medium Red Onion
½ Tbsp Olive Oil
2 tsp Crushed Garlic
1 spray Olive Oil Spray
400g Halloumi
1 Tbsp Best Foods Mayonnaise
2 Tbsp Basil Pesto
1 Tbsp Lemon Juice
3 cups Rocket

Made With

Preheat the oven to 200ºC and line a tray with baking paper
Prep the vegetables - dice the courgette, capsicum, carrots, kumara, potato and red onion into bite-sized pieces.
Add to a bowl with the olive oil and garlic, and a generous amount of salt and pepper.
Spread onto the tray and bake for 30-45 minutes until golden.
Meanwhile, blend the mayonnaise, pesto and lemon juice to create a smooth, creamy pesto dressing.
Cut the haloumi into strips. Heat a non-stick frying pan on medium-high with the olive oil spray. Fry the halloumi for 2-3 minutes each side until golden, then set aside.
Assemble the salad with the rocket, roast vegetables, haloumi and the dressing. Enjoy!