Tuscan Garden Vegetable Salad

Serves 4 – 6

Ingredients:

1 x large handful of well washed, fresh rocket
1 x Zucchini, sliced
3 x Patti-Pans, cut into small quarters
2 x carrots, sliced
1 x small red capsicum
70g Tuscan Garden Salad Toppers

Vinaigrette Dressing:

1/4 cup pure apple cider vinegar
1/2 cup Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove of garlic, crushed

Method:

1. Place zucchini, Patti-Pans and carrots on oven-proof tray, lined with baking paper
2. Drizzle with a little olive oil
3. Lightly bake in a medium temperature oven (about 180 degrees) for 15/20 minutes (until cooked)
4. Remove from oven and allow to cool, totally
5. Toss in fresh rocket and finely sliced, raw capsicum
6. Combine all salad dressing ingredients and taste (Dressing should have a good balance, with no ingredient dominating). Adjust a little, if necessary
7. Add dressing to vegetables and toss, to mix evenly
8. Sprinkle top of vegetable salad, with Tuscan Garden Salad Sprinkles
9. Serve and enjoy