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Honey & Balsamic Vinaigrette

Mediterranean Vegetable Salad

Preparation Time: 15 mins, Cooking Time: 24 mins, Serves 4

Level: easy   


  • 2 peppers, 1 red, 1 yellow, cut into chunks
  • 1 courgette, thickly sliced
  • 250g cherry tomatoes
  • 1 red onion, chut into chunks
  • 1 tbsp olive oil
  • 4 tbsp Mary Berry’s Honey & Balsamic Dressing
  • 25g basil, leaves torn
  • 2 cloves garlic, finely chopped
  • 50g rocket
  • 100g feta, crumbled
  • 2 sprigs mint, leaves torn


  1. Preheat the oven to 2000C, gas mark 6.
  2. Place the vegetables in a large roasting tin, toss in the oil, 2 tbsp Honey & Balsamic Dressing, half the basil and the garlic, season. Roast for 25 minutes until softened.

  3. Cool the vegetables slightly before mixing into the rocket with the feta, mint and remaining basil and remaining Honey & Balsamic Dressing.

    Cooks tip

    Swap the vegetables for your favourites, such as fennel, aubergine or carrots.


Recipe Hints and Tips

Stir Fry - For a quick and healthy rice and chicken stir fry, fry roasted sliced chicken breast with cooked brown and wild basmati rice, add in pine nuts, diced avocado and spring onions. Stir in Mary Berry's Honey & Balsamic Vinaigrette to give a lovely hot dressing. Serve either hot or cold, great for picnics.

Goat's Cheese, Grilled Red Pepper, and Red Onion Tart - Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20-25 mins until softened. Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork. Then arrange the filling as you like (you can create the union jack like we did). Add the grilled peppers, onions and goat’s cheese and brush the sides of the pastry with beaten egg. Bake for 15-25 minutes, until the pastry is golden and crisp. Toss the salad in Mary Berry’s Honey & Balsamic Vinaigrette and serve. This is also great at room temperature.

Bruschetta - To make slow roasted tomato bruschetta, drizzle halved cherry tomatoes with Mary Berry's Honey & Balsamic Vinaigrette, scatter over chopped garlic and fresh basil and slow roast until softened. Spoon onto griddled Ciabatta slices rubbed with garlic and pour over any juices.

Pork Fillets - For a quick and easy pork dish, beat slices of pork fillet until thin, wrap a slice of Parma ham around the middle and pan fry with Mary Berry's Honey & Balsamic Vinaigrette, garlic, sage and a little Marsala wine. Serve with creamed potatoes and shavings of Parmesan.

Cannellini Bean & Roast Pepper Salad with Ciabatta Croutons - Tear a ciabatta loaf into bite size pieces and toss in oil on a large baking tray, bake for 8-10 minutes until golden and crispy. Meanwhile, drain and rinse a can of cannellini beans and toss with torn Romaine lettuce and chunks of roasted red peppers. Drizzle over Honey & Balsamic Dressing and toss in the croutons.

Balsamic Steak with Onion Wedges - Heat a little oil in a large frying pan and fry red onion cut into small wedges until softened and browned, add sirlion steaks and pan fry for 1-2 minutes on each side or according to taste. Add some Honey & Balsamic Dressing, a little wholegrain mustard and a dash of double cream to create a sauce and heat until bubbling. Serve with French fries.

Shallot tarte tatin- Fry shallot halves in a pan for 10 minutes until soft. Stir in some Mary Berry’s Honey & Balsamic vinaigrette and some fresh thyme, then cook for a further 5 minutes. Tip into a pie tin and leave to cool. Cover with some ready rolled puff pastry then bake for 30 minutes, until golden and crisp.




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