Warm Pea Salad with Roasted Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g potato (s)
- 200 g split peas, dried
- 2 carrot (s)
- 2 onion (s), red
- 3 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon dill, sep.
- salt and pepper
For the dressing:
- 4 tablespoon olive oil
- 2 tablespoon rice wine vinegar
- 2 tablespoon miso paste, light
- 2 tablespoon agave syrup
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
Print Recipe
Pin Recipe Instructions
- Cook the split peas according to the instructions on the package and set aside. Cut the potatoes and carrots into bite-sized pieces, the onion into sixths. Put the vegetables in a large bowl.
- Mix the vegetable oil, garlic powder, dill, salt and pepper in a small bowl and pour over the vegetables. Swirl the vegetables well and place on the baking sheet. Make sure that the pieces are not on top of each other. Bake in the oven at 200 ° C for about 35 - 40 minutes, until the vegetables are cooked through and lightly browned.
- Put the peas and roasted vegetables in a large bowl. Mix the dressing ingredients together and pour over the salad. Mix well once and serve immediately.
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