Here I’ve used the vegetables that were a good price at the shop, but mix it up. It could simply be kūmara and dressing, or mixed blanched green vegetables. The options for a roast vegetable salad like this are endless.
ROAST VEGES WITH LEMON HONEY DRESSING RECIPE
Serves 4
1 eggplant, sliced 1cm thick
⅓ cup olive oil
200g yams
300g peeled pumpkin, cut 2cm cubes
1 tsp paprika
1 tsp ground cumin
Salt and pepper, to season
3 cups rocket
Dressing
¼ cup tahini
¼ cup lemon juice
2 Tbsp olive oil
2 Tbsp runny honey
1 tsp Dijon mustard
- Preheat the oven to 180C.
- Rub the eggplant slices with oil and place onto a baking tray. Cook for 15 minutes, turn and cook for a further 10 minutes. Remove.
- Into a baking tray place the yams and pumpkin. Rub with oil, sprinkle the paprika and cumin, and season, tossing well together. Bake for 25 minutes or until softened. Remove.
- Combine all the vegetables together while warm with the rocket.
- Blitz the dressing ingredients together until smooth.
- Serve the salad warm or cold, generously drizzled with dressing.
