Regal Salmon Pastrami Roast Vegetable Salad
Submitted by: Regal Salmon
- 2 tablespoons olive oil
- 500 g pumpkin, chopped
- 2 red peppers, cut into chunks
- 1 red onion, cut into wedges
- 2 fennel bulbs, cut into quarters
- salt and pepper
- 1 bunch asparagus, sliced
- 1 cup risoni or other pasta, cooked, drained and rinsed
- ¼ cup toasted pine nuts
- ¼ cup chopped fresh herbs
- 130g bag baby spinach
- ½ cup vinaigrette
- 200g Regal Salmon Pastrami
- Preheat the oven to 180˚C.
- Place the olive oil in a roasting dish. Add the pumpkin, red peppers and fennel. Season with salt and pepper. Roast for 30 minutes, turning occasionally. Add the asparagus and roast for a further 10 minutes or until the vegetables are tender. Stir in the cooked risoni, pine nuts and herbs. Allow to cool slightly.
- Place the baby spinach on a serving platter. Top with the roasted vegetables and Regal Salmon Pastrami slices. Drizzle with vinaigrette and serve immediately.
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