I love to cook. I do however get a little repetitious at times. When I stumble on a great recipe this becomes my recipe for the season and every time we entertain or I take a dish somewhere this is it. Well, for the summer of 2007 it was this Roast Vegetable Salad, which I am proud to say I developed all by myself. So please excuse the guesstimation. I am a bit of a Jamie and Nigella cook ie a handful of this, a scoop of that rather than a Womens's Weekly cook ie 1.5 tblsp of... This is a great salad to take to a BBQ where you know you won't be doubling up with someone else's "garden salad". So here it is.
Roast Vegetable Salad
1 sweet potato
1 big chunk of pumpkin
1 red capsicum
two handfuls of green beans
feta - 1 deli sized block
bunch of coriander roughly chopped
salt and middle eastern seasonings
Cut the sweet potato and pumpkin and eggplant up into chunks. (I dont always use all three of these) Place in a baking pan with the cored capsicum and drizzle with olive oil, salt and some morrocan/middle eastern seasoning (I love the ZEST brand at the moment)
Bake 200 for about 40 mins until cooked through but not soggy. You may need to stir once or twice. Take out of oven and allow to cool slightly.
In the meantime blanch the beans, not too soft again, still nice and crunchy
Peel the roasted capsicum and slice
Mix the roasted veges, beans, feta, coriander (save a little) in a large bowl. Maybe more seasoning?
Arrange on a platter and drizzle with more oil and coriander.
Viola. I promise it will be a hit.