Mediterranean, Salad

Oven-roasted salad with artichokes and mushrooms

Oven-roasted vegetables with thyme and garlic together with a good cheese, crispy rocket salad and crunchy pumpkin seeds, it’s magical! (The recipe is inspired by a recipe in the magazine Buffé from 2013.)

Serves 4

500 g Jerusalem artichokes, cut into smaller pieces (preferably with skin on)
250 g champignons, sliced
2 red onions, cut into wedges
2 garlic cloves, crushed
1 handful bunch of thyme, scratched
200 g mature cheese, cut into 1 cm cubes
75 g rocket
1 dl toasted pumpkin seeds
1 tsp herb salt
0.75 tsp black pepper
Olive oil for roasting
Balsamic vinegar for serving

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Preheat the oven to 225 °C. Mix champignons, red onions, Jerusalem artichokes, garlic, salt, pepper and olive oil in an ovenproof dish. Roast in the oven for about 30 minutes. Mix cheese and rocket salad with the grilled vegetables. Sprinkle the salad with pumpkin seeds and drizzle with balsamic vinegar before serving.

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