A warm, hearty salad with roasted carrots, peppers, and onions, served with refreshing cucumber and mixed microgreens. The balance of warm and cool elements creates a delightful contrast, and the fresh herbs elevate the flavors. Perfect for a light lunch or side dish.
Ingredients
- 3 cups mixed microgreens
- 2 large carrots, diced
- 2 large cucumbers, sliced
- 2 red bell peppers, sliced
- 2 large onions, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (parsley, basil) for garnish
- Edible flowers or microgreens for garnish
Method
- Preheat the oven to 200°C (400°F).
- Toss the carrots, peppers, and onions in olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Let the roasted vegetables cool, then mix with fresh cucumber slices and microgreens.
- Garnish with fresh herbs or microgreens before serving.
