This will take your roast potatoes to the next level. We make this Hemp Aioli a lot, as it goes with absolutely anything and everything. Feel free to add other vegetables, such as zucchini, cauliflower, red onion to make a more all-round roast vegetable salad.
Ingredients
1 kg | Kumara, mix of colours, sliced lengthways (Main) |
500 g | Potatoes, sliced lengthways |
2 tsp | Cumin seeds |
2 Tbsp | Pomegranate molasses (Main) |
1 drizzle | Oil |
1 sprinkle | Sea salt |
1 bunch | Spring carrots, cut lengthways (Main) |
Hemp aioli
½ cup | Hemp seeds (Main) |
½ cup | Cashews (Main) |
6 Tbsp | Hemp oil |
4 Tbsp | Apple cider vinegar |
2 cloves | Garlic, finely chopped (Main) |
1 pinch | Sea salt and cracked black pepper |
1 small handful | Rocket leaves |
1 sprinkle | Dukkah |
Directions
- Preheat the oven to 180°C.
- Place the kumara and potatoes onto 2 baking trays. Toss through the cumin seeds, pomegranate molasses, oil and salt. Cook for 30 minutes, or until soft and golden.
- On another tray, place the spring carrots, and drizzle with oil and sea salt. Toss to combine. Put in the oven for 10-15 minutes. Then remove and allow to cool.
- To make the Hemp Aioli, place all of the ingredients into a blender, or use a stick blender and a jug, and blend until super-smooth and creamy.
- To serve, layer up the roasted kumara, potatoes and carrots with the Hemp Aioli and the rocket. Sprinkle with dukkah to finish.
- Store any leftover salad in an airtight container in the fridge, where it will keep for 2-3 days.