DIRECTIONS
- Soak Beans overnight in plenty of water
- Drain and set aside. Do NOT rinse
- Cook separately in water, no salt, until just about tender
- Add salt and cook until tender
- Drain and set aside. Do NOT rinse
- Combine vegetables and beans in a suitable bowl, add sweet basil, thyme, garlic oil
- Aromat, vegetable stock powder, crushed black pepper and salt and toss until well mixed
- Place single layered into solid tray or casserole dish and roast in a preheated oven 250’c for +-15 minutes or until vegetables are al dente
- Remove and add dried fruit and bake for another 5 minutes
- Remove and while still hot add Greek salad dressing
- Once cooled down add chopped parsley
INGREDIENTS
125g Kidney beans, dried
3L water
125g Red speckled beans, dried
3L water
250g Butternut peeled and cut into 1 cm cubes
100g Carrots cut into thin strips
½ Turnips cut into 12 wedges each
125g Baby potatoes cut into quarters
75g Green beans cut into thin strips
100g Cauliflower in pieces
100g Onions, cut into wedges
92g Dried fruit mix cut into chunky pieces
1tsp Sweet basil dried
Pinch Thyme dried
½ Tbsp Garlic oil
3 Tbsp Greek dressing
1/4 cup Parsley chopped
Pinch Aromat
1 Tsp Vegetable stock powder
Pinch Pepper black crushed
Pinch Salt
Make it perfect
