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ensalada tibia de hortalizas y turrón

Warm salad with roasted season’s vegetables and tender turron dressing

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The recipe for warm salad with roasted season’s vegetables and tender turron dressing

Surprise yourself with this fresh dish with a touch of Delaviuda tender turron.

Read the steps and ingredients and enjoy the end result.

The classic Delaviuda tender turron will add flavour to this dish:

  • Time: 45 minutes
  • Servings: 4
  • Difficulty: Low
ensalada tibia de hortalizas y turrón
  • 150 g Delaviuda tender turron
  • 300 g pumpkin, peeled and cut in cubes
  • 200 g peeled and sliced carrots
  • 200 g shred peppers
  • 20 ml olive oil
  • 5 g mustard
  • 3 g salt
  • 3 g pepper
  • 20 g lamb’s lettuce
  • 20 g green leaves
  • 20 g spinach
  • Preheat the oven to 200ºC.
  • In a big bowl, mix the vegetables (pumpkins, carrots and peppers) with the olive oil, salt and pepper to taste.
  • Spread the vegetables in an oven tray and bake for 25 minutes or until they’re tender and slightly caramelized. Stir f rom time to time so they cook evenly.
  • As the vegetables baked, prepare the turron dressing.
  • In a small bowl, melt the turron using the microwave or in a pot to low heat until a liquid is formed. Add some warm water if necessary to get the wanted consistency.
  • In a bowl add the melted turron with olive oil and mustard, mix well enough to integrate and set aside.
  • Once the vegetables are ready, remove f rom the oven and leave them to cool.
  • Place green leaves on a big plate and the baked vegetables on top.
  • Add the turron dressing over the salad.

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