Warm Roasted Vegetable Salad

[Guest guest]

Warm Roasted Vegetable Salad

 

 

500 g (17 1/2 oz) small red rascal -OR- desiree -OR- pontiac

potatoes, chopped

500 g (17 1/2 oz) sweet potato, peeled, chopped

4 garlic cloves, peeled

6 teaspoons extra virgin olive oil

1 large red capsicum (bell pepper), thickly sliced

1 large red onion, cut into thin wedges

80 g baby rocket leaves

1/4 cup toasted pine nuts

 

Dressing:

 

8 teaspoons lemon juice

1/4 cup extra virgin olive oil

1 teaspoons wholegrain mustard

8 teaspoons chopped fresh oregano leaves

 

 

1. Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Place potato, sweet potato, garlic and oil in a bowl. Toss to

combine. Place mixture, in a single layer, on a large oven tray.

Season with salt and pepper.

 

3. Roast for 20 minutes.

 

4. Turn potato and sweet potato. Add capsicum (bell pepper) and red

onion to tray. Roast for 20 minutes or until vegetables are browned

and tender. Set aside for 10 minutes to cool slightly.

 

5. Meanwhile, make dressing Place lemon juice, oil, mustard and

oregano in a screw-top jar. Secure lid. Shake to combine.

 

6. Place rocket (arugula), pine nuts and vegetables in a large bowl.

Add dressing. Gently toss to combine. Serve.

 

 

Serves 4.