Warm roasted vegetable salad

Ingredients

• 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

Method

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.

• salad