Prepare yourself for a symphony of veg. And believe us, it’s a chart-topper! A loaded salad of roast butternut & onion, crispy chickpeas, bright peas, and a raspberry vinegar sit atop the hummus. Finished off with a flourish of golden pita croutons. Sounds like the next feel-good hit of the summer!
Medley of Roast Veg Salad
Medley of Roast Veg Salad
with hummus, crispy chickpeas & fresh green leaves
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Butternut
- Chickpeas
- Green Leaves
- Hummus
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Peas
- Pita Bread
- Pita Breads
- Raspberry Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
CUE THE ROAST
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TAKE TWO
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
IT’S POPPIN’
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
Hummus
In a small bowl, combine the Hummus with the lemon juice (to taste) and season.
PITA PERFECT
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season.
FINAL ARPEGGIO
In a salad bowl, combine the rinsed green leaves, the roasted onion & Butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning.
WHAT A HIT!
Smear the Hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted Almonds, and the remaining crispy Chickpeas. It’s a masterpiece, Chef!
Frequently Asked Questions
What is the preparation time for Medley of Roast Veg Salad?
The preparation time for Medley of Roast Veg Salad with hummus, crispy chickpeas & fresh green leaves is between 25 and 40 minutes.
What is the total time required to make Medley of Roast Veg Salad with hummus, crispy chickpeas & fresh green leaves?
The total time required to make Medley of Roast Veg Salad with hummus, crispy chickpeas & fresh green leaves is between 35 and 55 minutes.
How many servings does Medley of Roast Veg Salad provide?
4 servings
What are the main ingredients in Medley of Roast Veg Salad?
Almonds, Butternut, Chickpeas, Green Leaves, Hummus, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Peas, Pita Bread, Pita Breads, Raspberry Vinegar
What is the nutritional information of Medley of Roast Veg Salad?
Calories: 966, Carbs: 139 grams, Fat: grams, Protein: 35.9 grams, Sugar: 18.7 grams, Salt: 1417 grams
How do I prepare Medley of Roast Veg Salad?
CUE THE ROAST: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. WHAT A HIT!: Smear the hummus on the plate. Top with the loaded salad and a drizzle of olive oil. Scatter over the pita croutons, the toasted almonds, and the remaining crispy chickpeas. It’s a masterpiece, Chef! FINAL ARPEGGIO: In a salad bowl, combine the rinsed green leaves, the roasted onion & butternut chunks, the plumped peas, ½ the crispy chickpeas, the vinegar, a drizzle of oil, and seasoning. PITA PERFECT: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, toast the pita chunks until crunchy and browned, 4-6 minutes (shifting occasionally). Drain on paper towel and season. HUMMUS: In a small bowl, combine the hummus with the lemon juice (to taste) and season. IT’S POPPIN’: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. TAKE TWO: Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Medley of Roast Veg Salad?
Almonds, Butternut, Chickpeas, Green Leaves, Hummus, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Peas, Pita Bread, Pita Breads, Raspberry Vinegar
How many calories does Medley of Roast Veg Salad have?
966 calories
How much fat content does Medley of Roast Veg Salad have?
grams
Woolies Products in this dish
