Roast vegetable and whole wheat salad

Whole grains are an important part of a healthy diet, here we've added whole boiled wheat to this delicious roasted vegetable salad.

Heart healthy and wholesome salad recipe
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Method

  1. Heat oven to 200C
  2. While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
  3. Once cooked, drain and set aside
  4. While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
  5. Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown.  If they are roasting too fast place some tin foil over the top of the onions
  6. Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
  7. Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
  8. Once cooked remove from the oven and coat with the balsamic vinegar
  9. Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
  • 250 g
    pickling onions, peeled and halved
  • eggplant
  • 200 g
    mushrooms
  • 2 tbsp
    olive oil
  • 2 tbsp
    balsamic vinegar
  • 1/2 cup
    whole wheat grains
  • 3 cups
    lettuce
  • 1/4 cup
    almonds, roughly chopped
  • 2 tbsp
    lemon juice
  • 1 tbsp
    extra virgin olive oil
Per serve
  • Energy
    1252kJ
  • Total Fat
    18.3g
  • Saturated Fat
    2.6g
  • Total Carbohydrate
    25.4g
  • Sugars
    7.2g
  • Dietary Fibre
    6.1g
  • Sodium
    12mg

Method

  1. Heat oven to 200C
  2. While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
  3. Once cooked, drain and set aside
  4. While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
  5. Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown.  If they are roasting too fast place some tin foil over the top of the onions
  6. Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
  7. Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
  8. Once cooked remove from the oven and coat with the balsamic vinegar
  9. Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve