Prep time: 10 minutes Cooking time: 25 minutes Serves: 3
- 4 beetroots, cooked and sliced
- 4 large carrots, sliced
- 1 red onion, sliced
- 1 tablespoon mixed herbs
- 3 tablespoons (45ml) oil
- Salt and pepper
- 4 strips bacon, grilled
- 1 avocado, sliced
- Fresh oregano leaves, for serving
- Pine nuts, for serving
- ½ cup pomegranate seed
- Lemon slice, for serving
- Dressing, for serving
- Preheat oven to 220˚C.
- Place vegetables in an ovenproof dish.
- Mix dried herbs and oil. Drizzle over vegetables. Season with salt and pepper.
- Grill for 20–25 minutes and cool.
- Transfer into a serving dish. Place bacon and avocado on top.
- Sprinkle with oregano leaves, nuts and pomegranate seeds.
- Serve with dressing and lemon slice.
