Roasted vegetable salad

The finished roasted vegetable salad
The finished roasted vegetable salad / SUR
  • A cold roasted vegetable salad on a creamy cheese and molasses sauce, topped with fresh rocket and Maldon sea salt flakes.

Serves eight


Cut the vegetables in large chunks, toss with a little olive oil and season with salt and pepper. Place in an oven dish in a hot oven (200ºC) for about 35 minutes. Set aside to cool.

Combine the cream cheese with the miel de caña (molasses) and mix well. Add salt and pepper to taste.

Using a rectangular plate for the best effect, spoon a litle of the creamy sauce along the length of the dish and place four slices of each vegetable onto the sauce. Use a selection of the colours to create the desired effect. Sprinkle with the Maldon sea salt flakes and garnish with rocket leaves.

Diego Gallegos is at the helm of the Michelin-starred restaurant Sollo and Arara bistro bar, both in the Double Tree by Hilton Hotel Resort & Spa

Reserva del Higuerón, Fuengirola