This is a yummy alternative to a tired old potato salad.
Ingredients
1 Cauliflower, cut into florets
2 Carrots, quartered
4 tbsp olive oil
2 slices gluten free bread, made into breadcrumbs
2 cloves garlic
2 handfuls of roquette
salt/pepper to taste
Method
Toss cauliflower, carrots and olive oil in a roasting tray. Make sure oil is well tossed to cover vegetables. Roast in 180c oven for 40 minutes.
While the vegetables are roasting heat a frying pan with olive oil to medium. Add breadcrumbs and garlic. Keep stiring until browned (about 5 minutes).
Combine roast vegetables, roquette and arrange in a bowl. Sprinkle bread mixture and season.
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