Spiced Roast Vegetable Salad

16.08.16 Learn, Play Blog SumoSalad


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 zucchinis

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




  1. 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.


  1. 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.


  1. 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.


  1. Remove vegetables and serve dusted with spiced pistachio mix and sprinkled with parsley leaves.



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