Spiced Roast Vegetable Salad
We hope you’ve reached for that extra wooly jumper, grabbed your ugg boots and settled in next to the fire – it’s been a particularly chilly winter!
Winter in Australia is a wonderful time for food lovers. While the weather is still relatively mild (we’re definitely not known for our blizzards!) it’s cold enough to enjoy delicious slow cooked meats, a range of seasonal veggies perfect for roasting and tantalizing sauces to warm you up during the cooler months.
So what’s for dinner tonight? Why not try this heart-warming Spiced Roast Vegetable Salad that everyone will love?
Serve as a main or to the side, the choice is all yours…
750g potatoes, peeled, cut into 3cm pieces
1 large red onion, halved, cut into thick wedges
1 bunch baby beetroot, trimmed, peeled, halved
2 red capsicums, seeded ad chopped
1 whole eggplant, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 tablespoon ground cumin
1/2 cup pistachio kernels, roughly chopped
2 teaspoons sesame seeds
Fresh parsley, to serve
- Heat over to 200C/180 fan-forced and line a large try with baking paper.
Single layer potato, onion, beetroot, eggplant, zucchini, capsicum and drizzle with 1 1/2 tablespoons oil.
- Mix paprika and ground cumin in a bowl before tossing half the mix with vegetables, adding salt and pepper to season. Roast for 45 minutes, turning vegetables halfway through cooking until golden and tender.
- Mix pistachio kernels and sesame seeds with remaining spice mixture and olive oil. Lightly toss in a pan over low heat 2 to 3 minutes or until lightly browned and cooked to your liking. Set aside for 5 minutes to rest.
- Remove vegetables and serve dusted with spiced pistachio mix and sprinkled with parsley leaves.