What are the main ingredients in Medley of Roast Veg Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Medley of Roast Veg Salad

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

with hummus, crispy chickpeas & fresh green leaves

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Butternut - 250g
Onion - 1
NOMU Moroccan Rub - 7,5ml
Almonds - 15g
Peas - 50g
Chickpeas - 120g
Hummus - 100ml
Pita Bread - 1
Lemon Juice - 5ml
Green Leaves - 20g
Raspberry Vinegar - 10ml

Download the Recipe

Serves 2

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!

Butternut - 500g
Onion - 1
NOMU Moroccan Rub - 15ml
Almonds - 30g
Peas - 100g
Chickpeas - 240g
Hummus - 200ml
Lemon Juice - 10ml
Pita Bread - 1
Green Leaves - 40g
Raspberry Vinegar - 20ml

Download the Recipe

Serves 3

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!

Butternut - 750g
Onions - 2
NOMU Moroccan Rub - 22,5ml
Almonds - 45g
Peas - 150g
Chickpeas - 360g
Hummus - 300ml
Lemon Juice - 15ml
Pita Breads - 2
Green Leaves - 60g
Raspberry Vinegar - 30ml

Download the Recipe

Serves 4

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!