Roast vegetable salad
Jodi Mullett, Marcoola Beach, QLD
Roast vegetable salad
INGREDIENTS
2-3 tablespoons extra virgin olive oil
4 small desiree potatoes (480g), peeled, quartered
½ small butternut pumpkin (800g), peeled, cut into 3-4cm chunks
½ medium sweet potato (200g), peeled, cut into 3cm chunks
1 bunch baby carrots (400g), scrubbed and trimmed
1 medium red capsicum (200g), quartered, seeded
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves
2 teaspoons dried Italian herbs
150g baby spinach, washed & dried
300g tub sour cream
2 tablespoons sun-dried tomato pesto
2 tabelspoons basil pesto
1 small garlic clove, extra
250g pkt haloumi, halved horizontally
100g drained semi-dried tomatoes
1/3 cup (50g) pine nuts, toasted
METHOD
1. Pre-heat oven to 200°C (180°C fan-foced).
2. Drizzle 2 tablespoons of the oil into two roasting trays & place vegetables on top. Sprinkle with the rosemary, Italian herbs, garlic and season with salt and freshly ground black pepper. Toss the vegetables to coat evenly with oil and herbs, adding a little more oil if necessary. Roast, tossing occasionally so they don't dry out, for about 45 minutes or until vegetables or tender and golden brown.
3. Meanwhile, divide the sour cream between two small serving bowls. Add the sun-dried tomato pesto to one and the basil pesto to the other. Divide the extra garlic between the two and season both with salt and freshly ground black pepper to taste. Mix both to combine. Cover and place in the refrigerator.
4. 5 minutes before the vegetables are ready, heat an oiled non-stick frying pan over medium heat and cook the haloumi until lightly golden on both sides. Slice.
5. Remove the skin from the capsicum and cut into chunks.
6. Lay a bed of spinach leaves on a large serving platter. Scatter the roasted vegetables and sun-dried tomatoes evenly over the top, seasoning with a little more salt if needed. Top with the warm haloumi and the pine nuts and serve accompanied by the two pesto sauces.
Not suitable to freeze or microwave.
Your Say: Have you tried this recipe? Tell us what you thought below...
Congratulations to our February Online Prize Recipe winner, Jodi Mullett or Marcoola Beach, QLD. Jodi shares with us a delicious recipe for Roast vegetable salad.
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