Recipe: Sweet balsamic roast vegetable salad


Perfect to create from Sunday roast leftovers or to simply use up some ingredients in the fridge.  A lunchtime favourite paired with our 2016 Sacred Hill Orange Label Marlborough Sauvignon Blanc.

Ingredients:

  • Red Onion
  • Kumara
  • Pumpkin
  • Feta
  • Pitted black olives
  • A few sprigs of thyme
  • Salt & pepper
  • 2 Tbsp balsamic syrup
  • 1 Tbsp honey
  • Olive oil

Method:

  1. Preheat oven to 220°C
  2. Toss vegetables with olive oil, salt and pepper
  3. Place in baking tray with thyme and roast until tender
  4. Toss roasted vegetables in balsamic and honey and olive oil to coat evenly, add feta (or any cheese you like)