Name: Roasted vegetable salad with caper dressing
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1
Ingredients: 650g potato; 2 medium red onions, sliced; 1 medium red capsicum, thickly sliced; 1 medium yellow capsicum, thickly sliced; 36.40 gm olive oil; 400g punnet tomato medley; 42.00 gm lemon juice; 20.00 ml drained baby capers, chopped; 20.00 ml chopped fresh flat-leaf parsley leaves; 150g baby spinach

Roasted vegetable salad with caper dressing

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Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
75 minutes

Savor a festive, stress-free Christmas feast for the whole family.

Ingredients:

650g potato
2 medium red onions, sliced
1 medium red capsicum, thickly sliced
1 medium yellow capsicum, thickly sliced
36.40 gm olive oil
400g punnet tomato medley
20.00 ml drained baby capers, chopped
20.00 ml chopped fresh flat-leaf parsley leaves
150g baby spinach

Instructions:

Preheat your oven to 180°C/160°C fan-forced and line a large roasting pan with baking paper.
In a large saucepan, add the potatoes and cover them with cold water. Bring to a boil over high heat, then reduce to medium and cook for 10 to 12 minutes until potatoes are just tender. Drain before proceeding.
In a prepared pan, combine potato, onion, capsicum, and 1 tablespoon of oil. Roast for 30 minutes until vegetables are tender. Add tomatoes and roast for another 15 minutes until tender. Let cool to room temperature, then cover and refrigerate.
Combine lemon juice, capers, parsley, and remaining oil in a screw-top jar. Seal tightly and shake well.
Transfer the potato mixture to a large bowl and add the spinach. Drizzle with the lemon juice mixture, gently toss everything together, and serve.

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