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Warm Roast Vegetable Salad

Warm Roast Vegetable Salad

© Recipe courtesy of Julie Le Clerc

WARM ROAST VEGETABLE SALAD 

Serves 6

700 g pumpkin, peeled and cut into 3 cm chunks

400 g (1 large) kumara, peeled and cut into 3 cm chunks

350 g (4 small) parsnips (or carrots, as preferred), peeled and cut into chunky lengths

350g (3 small) red onions, cut into wedges

1 jar El Navarrico large white beans , rinsed and drained

Extra virgin olive oil

3 cloves garlic, crushed

Sal de Añana salt flakes  and freshly ground black pepper

Pons hot smoked paprika flakes

3 Tbsp Giusti Riccardo balsamic vinegar or Calogiuri plain or infused Vincotto

Preheat oven to 190°C. Line 2 large roasting dishes with baking paper, which makes for easy clean-up.

Place prepared vegetables and white beans in a large bowl. Drizzle with 3-4 tablespoons olive oil, scatter with garlic, season with salt and pepper and a good grinding of smoked paprika flakes. Toss well to coat evenly. Divide vegetables between roasting dishes and spread out in a single layer so they cook evenly. Roast for approx. 25 minutes or until tender and lightly caramelised.

Remove vegetables to a serving bowl or platter. Place balsamic with 2 Tbsp extra virgin olive oil in a small bowl and whisk to combine. Drizzle dressing over vegetables, to finish, and serve warm.

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