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Warm roasted vegetable salad

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


  • 2 whole baby beetroot
  • 2 large wedges of pumpkin
  • 500g taro
  • 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


  1. Preheat oven to 185C.
  2. Prepare all the vegetables, making sure that they are all approximately the same size. Bring them to a boil in salted water, then drain and wait until cool.
  3. Toss them in a bowl with olive oil, fennel seeds, sumac, sea salt & cracked black pepper.
  4. Place them all on a lined oven tray, then roast for approximately 25-30 minutes or until golden brown and crisp.
  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.
  6. Arrange the roasted vegetable salad 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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