Prepare everything ahead and refrigerate, but bring back to room temperature before serving.
Ingredients
| 5 | Red capsicums, small. de-seeded, stalks and membranes removed and cut into wedges |
| 3 | Red onions, small, peeled and cut into wedges |
| 4 | Carrots, peeled and cut into neat diagonal slices (Main) |
| 4 | Beetroot, medium (Main) |
| 1 handful | Basil leaves, (for garnish) |
| 2 | Acid-free tomatoes, large |
Ingredients
| 1 | Orange, Juice & zest. (with zest cut into thin strips and briefly blanched) (Main) |
| ¼ cup | Olive oil |
| 1 Tbsp | Runny honey |
AdvertisementAdvertise with NZME.
Directions
- Pre-heat the oven to 180C. Roast the pepper and onion wedges until soft and mellow (about 25 minutes). Keep aside.
- To prepare the beetroot, boil in water for about 40 minutes until tender, then drain, allow to cool and remove the skins. Cut into rough chunks.
- To prepare the carrots, add a pinch of sugar and cook in salted water for about 10 minutes, until soft but not mushy. Drain and keep aside.
- Wash the tomatoes well and cut into neat chunks. Make the dressing by mixing everything together in a small screw-top jar, seasoned with salt and freshly ground black pepper.
- Place the vegetables on a large white platter, and drizzle over the dressing. Garnish with a few torn basil leaves and serve at room temperature.
