Well Id say im sorry this took so long to post the recipes for my blog but Im a busy guy. Please bear with me haha.
The Recipe that follows is my extremely yummy roasted vegetable salad. You may use any vegetables you like but I’ve chosen to use zucchini, brussels sprouts, carrot and red onion now you may ask what makes this so special and yummy and I’m about to tell you.
Roasting vegetables in really good extra virgin olive oil with salt and pepper really bring out the natural flavours of the vegetables they really don’t need a dressing, I know once you try this you will see vegetables in a completely different light. I hate nothing more than over cooked zucchini and brussels sprouts so in this recipe they are roasted in the pan with extra virgin olive oil and salt nothing else.
If You Dont Like Brussels Give This Ago!! TRUST ME
The dressing consists of one of my favourite extra virgin olive oils Colonna Classic which has a really light bitter ness with touches of fruit this mixed with another favourite of mine is the Forum Chardonnay Vinegar both can be found at Simon Johnson and yes they are a little more expensive but when dealing with salads like this id say dont skimp! The dressing involves Dijon with a few pinches of poppy seeds and a squeeze of lemon juice now you may think this might all sound a little tart but the Dijon gives it creaminess and actually balances out the vinegar and lemon.
I finish this salad with roasted sunflower seeds, almonds, fresh chili and sultanas for sweetness and of course lots of fresh herbs I’ve chosen parsley and mint you can use whatever you want. Also, don’t be afraid to change the vegetables, broccolini or cauliflower roasted in a pan taste amazing also slow roasting a celeriac and cutting it up is also another great addition to this salad.
Now once you get it on the plate you can do as I’ve done and finish it with a really nice 30-month-old parmesan or you can choose to go the boring route and use a marinated goat’s cheese or even feta. Why Parmesan? Because its different and works well with the raisins it also adds a different kind of saltiness to the salad. Or if you really wanted to you can go Vegan and omit the Cheese this is totally up-to you.
Approx. 1.5hrs
Serves 4
Ingredients
4 carrots cut in half skin left on
2 medium sized red onions cut in quarters
3 zucchinis cut in half
300g of brussels sprouts cut in half
2 tablespoons whole almonds skin on
2 tablespoons sunflower seeds
2 tablespoons chopped sultanas
1 red chili, cut into rounds
½ cup lightly packed parsley leaves, torn
½ cup lightly packed mint leaves, torn
Parmesan cheese to grate over the top
Salt and freshly ground white pepper
Chardonnay Vinaigrette
120ml extra virgin olive oil plus extra for cooking
50ml chardonnay vinegar
20ml lemon juice
1 tsp Dijon mustard
2 pinches poppy seeds.
Method
Set the oven to 220 degrees mix the carrots with the onions in a roasting tray and season well with extra virgin olive oil, salt and pepper you almost want to season it to the point where the vegetables are gritty with salt. Place in the oven and roast for 25 minutes.
Meanwhile take a large heavy based pan and place over a medium high heat add some extra virgin olive oil and repeat the seasoning process with the zucchini and brussels sprouts. You may need to do this in batches depending on the size of your pan place the zucchini cut side down and cook for 10minutes do not be tempted to turn them over they will not burn. Turnover and cook for a further 5minutes. all allow to rest on a tray they should not be falling apart they will continue to cook through as they cool. Do the same with the brussels sprouts and but cook only on the cut side for 5-6minutes set aside.
Check the carrots and onions they should be starting to get softer but again not falling apart they still need crunch now add the almonds and sunflower seeds and cook for a further 5-6minutes. remove from the oven and allow to cool to room temperature
While the vegetables are resting make the dressing. Mix everything together in a bowl with a whisk season with salt and freshly ground white pepper.
Once the vegetables are room temperature cut any shapes you like and mix them with the dressing enough to caught the vegetables lightly season again with salt and freshly ground white pepper. Add the herbs chili, sultanas, seeds and nuts you can chop the almonds or leave them whole, either way it doesn’t really make a difference. Place on the plate and drizzle with another tablespoon of dressing grate over the parmesan and serve immediately.
If you have left overs always bring them back to room temperature before making this salad as the flavour will change if the vegetables are cold.
For something different you could grill some sourdough rub with garlic and place this salad on top for a more elaborate bruschetta.
