Fresh Roast Vegetable Salad

Fresh Roast Vegetable Salad

Fresh Roast Vegetable Salad

by Jimmy Boswell – NZ Chef

“This recipe can be served as a side with roasted meats, hot or cold. Its is a great dish if you are having someone over for dinner that is a vegetarian. Serve on a base of fresh salad greens that have been dressed (tossed) with a little balsamic vinegar (3 tbsp), lemon juice (1 tbsp) and Lemon Myrtle infused Macadamia oil (3 tbsp) all shaken together in a jar to combine. Leave out the feta cheese to make this a vegan dish.”

Ingredients

  • 6 tbsp Brookfarm Macadamia Oil infused with Lime & Chilli
  • 3 medium beetroots
  • 2 medium carrots
  • 2 parsnips, woody core removed
  • 2 courgettes
  • 1 cauliflower, florets only
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 5 garlic cloves, bruised with the flat edge of a chopping knife
  • 3 sprigs fresh thyme
  • 1 tsp smoked paprika
  • 100-150g feta cheese, crumbled for serving
  • Small bunch fresh mint, roughly chopped for serving

Method

  • Preheat oven to 200 C
  • Wash and roughly chop the beetroots, carrots, parsnips and courgettes. Roughly chopped gives the dish a rustic look.
  • In a large bowl, toss together the cauliflower florets and veggies with 3 tbsp Brookfarm Macadamia Oil infused with Lime & Chilli, salt and pepper to season, garlic and thyme, leaves removed from stem of one sprig.
  • Drizzle base of an oven proof roasting dish with the rest of the oil and position the remaining 2 sprigs of thyme on the base. Arrange vegetables in the dish so that they’re roughly evened out across it.
  • Roast in the middle on the oven until carrots and beetroot are just fork tender, about 20-30 minutes. Remove from oven and leave to cool.
  • Note: This can be served hot from the oven.
  • Once cool, serve on platter with generous sprinkling of smoked paprika, crumbled feta cheese and fresh mint.
  •  Serve as is or with leftover meat cold cuts or smoked chicken as a fresh brunch, lunch or dinner.
Fresh Roast Vegetable Salad
Skills

Posted on

February 10, 2016

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