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Serve up a taste of the Mediterranean with this warm roasted veg salad that makes a great side dish to grilled meats and fish or as part of a vegetarian buffet. Sweet, colourful roasted peppers and courgettes combine with a fragrant oregano and garlic oil and are finished with a crunchy sprinkle of toasted pine nuts for a healthy salad recipe. See method
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Tip: To make the salad more substantial, toss the veg with a 250g pack cooked quinoa and bulgur wheat for the last 5 mins of cooking and crumble over 50g goat’s cheese (with the pine nuts) before serving.
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