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Warm roasted vegetable salad
Warm roasted vegetable salad
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Food editor Kim Coverdale's hearty salad recipe is perfect for chilly days.
Ingredients:
  • 500g baby red rascal potatoes, washed, halved
  • 500g sweet potato, peeled, cut into 4cm pieces
  • 4 garlic cloves, peeled
  • 36.40 gm extra virgin olive oil
  • 185g capsicum
  • 180g onion
  • 62.50 ml toasted pine nuts
  • 80g baby rocket leaves
  • 42.00 gm lemon juice
  • 56.88 gm extra virgin olive oil
  • 11.80 gm wholegrain mustard
  • 40.00 ml chopped fresh oregano leaves
Instructions:
  • Preheat oven to 220°C/200°C fan-forced. Combine potatoes, sweet potatoes, garlic, and oil in a bowl and toss to coat evenly. Spread the mixture in a single layer on a large oven tray. Season with salt and pepper. Roast for 20 minutes until golden brown.
  • Cut the potatoes into chunks and place them on a baking tray along with the capsicum and red onion. Roast in the oven for 15 minutes. Add pine nuts to the tray and continue roasting for another 5 minutes, until the vegetables are browned and tender. Allow the mixture to cool for 10 minutes before serving.
  • While you wait, prepare the dressing by adding lemon juice, oil, mustard, and oregano to a screw-top jar. Close the lid tightly and shake vigorously to mix well.
  • In a large bowl, combine rocket, pine nuts, and vegetables. Drizzle dressing over the top and toss gently to mix everything together. Serve and enjoy!

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