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Roast Vegetable, Goat Feta & Kale Salad
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Roast Vegetable, Goat Feta & Kale Salad

The delicious Eta Caramelised Onion Dressing makes this roast vegetable salad the perfect companion for any barbecue.

Makes 4
Prep Time 30 minutes
Cook Time 40 minutes
Easy

Ingredients

2 red onions, peeled and quartered
200g pumpkin, skin and seeds removed and cubed
3 medium carrots, peeled and cut into 3cm chunks
1 head of garlic
3 Tbsp extra virgin olive oil
70g pumpkin seeds
100g baby kale
400g pouch prepared beetroot
250g goats' feta, cubed
250mL bottle Eta Caramelised Onion Dressing
Chopped Italian parsley for garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 180°C fanbake.
Step 2
Place the onions, pumpkin, carrots and garlic into a large roasting pan. Toss the vegetables in 2 Tbsp of olive oil, season with salt and pepper and roast for about 40 minutes or until cooked.
Step 3
Heat a fry pan and add 1 Tbsp olive oil, add the pumpkin seeds and toast lightly. Place into a bowl and set aside.
Step 4
In a large mixing bowl place the cooked vegetables, squeeze out the cooked garlic cloves, add kale, beetroot and feta.
Step 5
Transfer to a serving platter.
Step 6
Drizzle with approximately ¼ cup of Eta Caramelised Onion Dressing.
Step 7
Garnish with parsley and pumpkin seeds.

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2 red onions, peeled and quartered
200 g pumpkin, skin and seeds removed and cubed
3 medium carrots, peeled and cut into 3cm chunks
1 head of garlic
3 Tbsp extra virgin olive oil
70 g pumpkin seeds
100 g baby kale
400 g pouch prepared beetroot
250 g goats' feta, cubed
250 mL bottle Eta Caramelised Onion Dressing
Chopped Italian parsley for garnish
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