A tasty and hearty roasted veg salad. Thanks to the Guardian.
600g squash, peeled and in 1/2” chunks
2 red peppers, in 1” squares
250g stale crust bread, ripped into 1” pieces
1 garlic clove and 1 red chilli, minced
2 sprigs rosemary, finely chopped
1 red onion, finely sliced
1 tbsp red wine vinegar & 1 tsp maple syrup
1 tbsp capers, rinsed and drained
Handful toasted pumpkin seeds
Salt and black pepper
Preheat the oven to 170C. Toss squash and peppers in 2 tbsp olive oil, season and roast ~30min or until squash just tender.
Mix red onion with vinegar and syrup, set side.
Add bread to squash. Mix garlic, chilli, rosemary and 2 tblsp olive oil. Drizzle over bread & squash. Return to oven ~5 minutes.
Remove and set aside to cool (mostly).
Toss with onions, capers and pumpkin seeds.
Lay plate with rocket, drizzle with oil and top with roasted veg.