Warm, honey-roasted vegetables and golden wheaten croutons tumble over peppery leaves, finished with tangy feta, toasted walnuts and a bright honey-mustard drizzle for a comforting yet fresh bowl.
Ingredients:
Method:
1. Heat oven to 200°C.
2. Spread prepped carrot, red onion, and red pepper on a tray.
3. Drizzle with a little olive oil, balsamic vinegar, honey and season with salt & pepper.
4. Place in oven for 15 minutes
5. In a bowl, toss the wheaten bread chunks with olive oil and seasoning to taste.
6. After the veg has roasted for about 15 minutes, scatter the croutons onto the same tray.
7. Roast everything together for the final 10–12 minutes, until the bread is golden and crisp.
8. Whisk together 1 tsp of honey, 1 tsp of mustard, a squeeze of lemon and enough olive oil to loosen the dressing.
9. Once the veg & croutons are cooked, place a bed of rocket or spinach in each bowl.
10. Add the warm roasted veg.
11. Drizzle with the honey–mustard–lemon dressing.
12. Top with crumbled feta, walnuts, and the hot wheaten croutons.
13. Serve immediately.
