Roasted vegetable salad with Gorgonzola

Name: Roasted vegetable salad with Gorgonzola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 g pack Mediterranean roasting vegetables; 1 Duchy Organic Large Vine Tomato, cut into chunks; 2 slice/s sourdough bread; 1 tbsp olive oil; 140 g pack wild rocket; 3 tbsp aged balsamic & olive oil dressing; 100 g Gorgonzola dolce

This tasty and colourful salad is a winner. If you're not a fan of blue cheese, this dish also works wonderfully with crumbled feta or griddled halloumi slices.

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Serves2
CourseLunch
Prepare10 mins
Cook30 mins
Total time40 mins

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400g pack Mediterranean roasting vegetables
1 Duchy Organic Large Vine Tomato, cut into chunks
2 slice/s sourdough bread
1 tbsp olive oil
140g pack wild rocket
3 tbsp aged balsamic & olive oil dressing
100g Gorgonzola dolce

Preheat the oven to 200°C, gas mark 6. Tip the vegetables and tomato onto a baking tray and roast for 25-30 minutes, turning them halfway through. Meanwhile, cut the bread into cubes and toss in the oil. Add to the tray of vegetables for the last 6-8 minutes of cooking, until crisp. Leave to cool a little.
Tip the rocket onto a platter. Add the vegetables and bread cubes, drizzle over the dressing and gently toss everything together. Cut the Gorgonzola into chunks and scatter over the top. Serve immediately.