Roasted Baby Vegetable Salad
Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the carrots in a medium roasting tin with the olive oil. Roast for 10 mins. Add the asparagus, courgettes and sugarsnaps and roast for a further 10 mins or until the vegetables are tender. Stir in the orange juice and season to taste with salt and pepper. Leave to cool for 5 mins.
Empty the salad leaves into a large bowl, add the roasted vegetables and toss well to mix. Serve straight away.
Cooking: 20 minutes
Ingredients (Serves 4):
175g/6oz baby carrots, scrubbed and halved
2 tbsp olive oil
100g/4oz asparagus tips
100g/4oz baby courgettes, trimmed and halved
75g/3oz sugar snap peas
2 tbsp orange juice
1 (150g) bag Bistro salad leaves