All organic garden veggie salad

I love the simple things in life – if you have to dress it up too much, there’s something not quite right… I prefer to use fewer ingredients, good ingredients, and just let them shine!
The same goes for {in my opinion} clothing, as well as home decor – keep it simple and rather invest in a few good quality and stylish items that will stay pretty and classic for years to come.
Ok, back to the salad…
Our veggie garden has been providing us with some fabulous treats over the past few weeks – butter lettuce, romaine lettuce, spinach, carrots, {giant} marrows, beetroot, rocket, sweet basil and coriander. The tomatoes are starting to grow, but are still green and I’ll soon be able to pick some gem squash.

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This delicious salad came mostly from my garden, except for the garlic, onions, seeds and feta cheese!

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Take a few carrots, beetroot and baby marrows {or giant ones!}, cut them into strips or wedges, drizzle with olive oil and sprinkle with freshly ground sea salt and pepper. Add a couple of squashed garlic cloves and sprinkle everything with some Peppadew spice and roast in the oven for about 40minutes at 180C. After 40minutes, add a handful of pumpkin seeds and some pine nuts. Add more olive oil and roast for another 15-20minutes until everything is cooked.
In a pan, sauté 2 sliced onions on low heat in butter and olive oil. When they’re soft, add about a tbs of honey and balsamic vinegar. Let everything caramelise and set aside.

Let the onions and roast veggies cool off before tossing them with some fresh rocket and butter lettuce. Add feta cheese and serve.

Enjoy! X

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