I know it's been a while since I shared a menu plan with you all. I'm still planning away with the best of them but the plans haven't been particularly exciting of late. I can't, in all honesty, say that this week is any more exciting but we're having a few dishes that we all like so I thought I'd add in some links to meals I've posted before for you to re-visit. Tonight's dinner is below and this week I'm also planning on Herb and Mustard Barbecued Chicken, Chicken Master Blaster and a BBQ with this delish looking Proscuitto and Pear Salad courtesy of Melody at biglittlesister.
Jodi asked me for some easy Christmas dish ideas so I threw together something for dinner that I think would be a nice addition to the Christmas table. It would also be a good 'using up the leftovers' kind of meal too. It was delicious, a little bit different from a regular salad and it was also dead simple. In the interests of full disclosure I will point out that, as I was wanting the offspring to eat dinner I used some yummy beef sausages rather than chorizo.
Warm Roasted Vegetable Salad with Chorizo
1 bag mixed lettuce leaves
3 medium potatoes, chopped in half then each half into 8 pieces
1 red onion, quartered
3 carrots, topped and tailed, peeled and sliced length ways
1/2 butternut pumpkin, peeled and chopped into 5cm (2 inch) squares
2 handfuls of green beans, topped and tailed
1/2 punnet cherry tomatoes
1 tablespoon pine nuts
1 tablespoon sunflower seeds
4 chorizo sausages
Preheat oven to 200C. Place potatoes in large roasting dish, toss with olive oil and season with salt and pepper. Cover with alfoil and bake in oven for 30 minutes.
Remove potatoes from oven, add other vegetables (except tomatoes) to the roasting dish. Return to oven and cook, uncovered for a further 30 minutes. Add tomatoes and cook a further 20 minutes until vegetables are browned and tender. Remove from oven and set aside to cool slightly.
While vegetables are cooling, place pine nuts and sunflower seeds in a dry frying pan and gently brown over medium heat for 5 or so minutes. Set browned seed mixture aside to cool.
Cook chorizo sausages. Drain the sausages on paper towel and then slice them up.
Empty the bag of lettuce leaves onto a large serving platter. Arrange roasted vegetables over the lettuce. Add sliced chorizo. Crumble feta over the top of the salad and sprinkle with toasted pine nuts and sunflower seeds.