Warm roasted vegetable salad

This warm salad will tantalize the taste buds over the upcoming cold spell.

Shopping list:

  • 2 whole baby beetroot
  • 2 large wedges of pumpkin
  • 2 parsnip
  • 6 kipfler potatoes
  • 2 Spanish onion
  • 8 brussel sprouts
  • 1 bunch basil
  • 6 cloves fresh garlic
  • 3 tablespoons grated parmesan cheese
  • 40grams cashew nuts unsalted
  • 150ml olive oil
  • Fennel seeds
  • 2 teaspoons sumac
  • Sea salt & cracked black pepper

  • Step 1

    Preheat oven to 185C.

  • Step 2

    Prepare all the vegetables, making sure that they are all approximately the same size. Bring them to the boil in salted water, then drain and wait until cool.

  • Step 3

    Toss them in a bowl with olive oil, fennel seeds, sumac, sea salt & cracked black pepper.

  • Step 4

    Place them all on a lined oven tray, then roast for approximately 25-30 minutes or until golden brown and crisp.

  • Step 5

    In a mortar and pestle grind together the basil with the unsalted cashew nuts, garlic cloves, parmesan cheese and olive oil added a little at a time until it forms a smooth paste. Season with sea salt and cracked black pepper. Take out and put into a bowl and add a further 80ml olive oil.

  • Step 6

    Arrange the roasted vegetables onto a platter, then drizzle the basil pesto oil all over the vegetables and then spoon on some of the pesto. Enjoy.


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