What are the main ingredients in Waterkloof’s Pomegranate & Roast Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Waterkloof’s Pomegranate & Roast Veg?

Calories: 560, Carbs: 87 grams, Fat: grams, Protein: 15 grams, Sugar: 35.3 grams, Salt: 714 grams

How do I prepare Waterkloof’s Pomegranate & Roast Veg?

VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway). PAT YOURSELF ON THE BACK: Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side. DELICIOUS POMEGRANATE DRESSING: In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 2 lemon wedges, the lemon zest (to taste), and seasoning. Set aside. ALMOST THERE: When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.

What should be prepared from my kitchen to make Waterkloof’s Pomegranate & Roast Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Waterkloof’s Pomegranate & Roast Veg

Name: Waterkloof’s Pomegranate & Roast Veg
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Roasted veggies get a taste bud upgrade with a dressing made to impress. Pomegranate juice, balsamic reduction, lemon juice & zest with olive oil combine to make this dish shine once drizzled over the bed of green leaves, roasted veggie salad, and creamy feta. You have a new ‘best kept secret’ sauce, Chef!

Waterkloof’s Pomegranate & Roast Veg

with Danish-style feta

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Beetroot
Danish-style Feta
Dried Pomegranate Gems
Fresh Mint
Green Leaves
Lemon
Lemons
Onion
Onions
Pomegranate Dressing
Sweet Potato Chunks

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Waterkloof’s Pomegranate & Roast Veg

Serves 1

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 1 lemon wedge, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side.

Sweet Potato Chunks - 250g
Onion - 1
Baby Carrots - 120g
Beetroot - 200g
Pomegranate Dressing - 15ml
Lemon - 1
Dried Pomegranate Gems - 10g
Fresh Mint - 3g
Danish-style Feta - 30g
Green Leaves - 20g

Download the Recipe

Serves 2

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 25-30 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 2 lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side.

Sweet Potato Chunks - 500g
Onion - 1
Baby Carrots - 240g
Beetroot - 400g
Pomegranate Dressing - 30ml
Lemon - 1
Dried Pomegranate Gems - 20g
Fresh Mint - 5g
Danish-style Feta - 60g
Green Leaves - 40g

Download the Recipe

Serves 3

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 30-35 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 3 lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side.

Sweet Potato Chunks - 750g
Onions - 2
Baby Carrots - 360g
Beetroot - 600g
Pomegranate Dressing - 45ml
Lemons - 2
Dried Pomegranate Gems - 30g
Fresh Mint - 8g
Danish-style Feta - 90g
Green Leaves - 60g

Download the Recipe

Serves 4

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the sweet potato pieces, the onion wedges, and the halved baby carrots on a roasting tray. Coat in oil and season. Place the beetroot pieces on a separate roasting tray, coat in oil and season. Pop both trays into the hot oven until golden, 30-35 minutes (shifting halfway).
DELICIOUS POMEGRANATE DRESSING
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, the juice from 4 lemon wedges, the lemon zest (to taste), and seasoning. Set aside.
ALMOST THERE
When the roast is done, add the veg to a bowl with the dried pomegranate gems and ½ the chopped mint. Crumble over ½ the feta and toss to combine.
PAT YOURSELF ON THE BACK
Make a bed of the rinsed leaves and top with the roasted veg salad. Drizzle over the pomegranate dressing. Crumble over the remaining feta and garnish with the remaining mint. Serve any remaining lemon wedges on the side.