Roasted Vegetable Salad
This Roasted Vegetables Salad is quick and easy to prepare. It’s also incredibly versatile. This salad is also full of flavor!
Roasting vegetables is a great way to add extra flavor. Raw, steamed or boiled. Once they’re roasted, I’m hooked! You can lightly grill vegetables to give them a nice BBQ/smoky flavor. By roasting vegetables, it also pulls out the natural sugars where they rise and caramelize.
Ingredients
- 500g potatoes (kumara), peeled and cut into 2x7cm sticks
- 500g parsnips, cut the same as sweet potatoes
- Splash of olive oil
- 6 sprigs of fresh thyme
- 4 Roma tomatoes, halved lengthways
- 180g roasted capsicum
- 2 cups wild rocket
- 1 cup small fresh basil leaves
- Finely grated zest of 2 lemons
- Pinch Cayenne pepper
- 40g flaked almonds, roasted
Step 1
Preheat oven to 180°C for 15 minutes
Step 2
Place sweet potatoes, parsnips, and beetroot in 28cm Sauté Pan and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste.
Step 3
Roast vegetables for 40 minutes, or until tender, turning occasionally.
Step 4
In a large bowl, place all the roasted vegetables, rocket, basil leaves, lemon zest, and lemon vinaigrette and toss gently to combine. Place on serving plates.
Step 5
Whisk the Tahini dressing ingredients together and drizzle over the salad or serve separately on the side.
Step 6
Sprinkle salad with cayenne pepper.
Step 7
Scatter with roasted almonds and serve immediately.
Step 8
Dressing: See our recipes for Tahini dressing and lemon thyme vinaigrette
Roasted Vegetable Salad
Ingredients
- 500g g Potatoes (kumara), peeled and cut into 2x7cm sticks
- 500 g Parsnips, cut same as sweet potatoes
- Splash of olive oil
- 6 Sprigs fresh thyme
- 4 Roma tomatoes, halved lengthways
- 180 g Roasted capsicum
- 2 cups Wild rocket
- 1 cup small fresh basil leaves
- 2 Finely grated zest of 2 lemons
- Pinch Cayenne pepper
- 40 g Flaked almonds, roasted
Instructions
- Preheat oven to 180°C for 15 minutes
- Place sweet potatoes, parsnips, and beetroot in 28cm Sauté Pan and drizzle with oil. Sprinkle with thyme and season with salt and pepper to taste.
- Roast vegetables for 40 minutes, or until tender, turning occasionally.
- In a large bowl, place all the roasted vegetables, rocket, basil leaves, lemon zest, and lemon vinaigrette and toss gently to combine. Place on serving plates.
- Whisk the Tahini dressing ingredients together and drizzle over the salad or serve separately on the side.
- Sprinkle salad with cayenne pepper.
- Scatter with roasted almonds and serve immediately.
- Dressing: See our recipes for Tahini dressing and lemon thyme vinaigrette
