potatoes chopped in small chunks, scrubbed, boiled until slightly soft
kumaras peeled and chopped into small pieces
spring onion chopped
red onion chopped into chunks
eggs boiled and chopped
Best foods mayo
gherkins chopped roughly
salt and pepper
lemon juice
Roast potatoes and kumaras in oven 200 C
Gently mix potatoes, kumara, onions, , spring onions
Mix dressing ingredients
Gently mix dressing , eggs and veggies
1 tbsp white miso paste
1 tbsp hot water
1 clove garlic, crushed
1 tsp soy sauce
1 tsp sesame oil
1 tsp chilli sauce
1 tsp grated fresh ginger
1/4 tsp caster sugar
1 bunch radishes
1 bunch baby turnips
1 bunch carrots, peeled
1 bunch asparagus, ends snapped off
olive oil
salt and pepper
toasted sesame seeds
chopped coriander
Whisk miso and hot water together, then add remaining ingredients
Preheat oven to 180 degrees celcius
Trim tops of radishes and turnips
Halve carrots, cook in boiling salted water until just crisp
Drain carrots, toss all vegetables in oil and season
Spread out in a single layer on a large baking tray
Roast turning occasionally, until tender and golden
Arrange vegetables on a serving platter and drizzle over the dressing
Top with sesame seeds and coriander
Roasted veges
1 small buttercup pumpkin, cut into slim wedges, seeded
12 baby carrots, scrubbed or peeled, tops trimmed
4 parsnips, peeled, quartered
12 baby beetroot, tops trimmed (I used a mix of yellow and purple)
olive oil
sea salt and ground pepper
1 tablespoon runny honey
2 teaspoons cumin seeds
2 tablespoons runny honey
½ cup walnut pieces
good grind black pepper and a pinch of salt
Preheat the oven to 180°C fan bake.
Roasted veges: Arrange all the vegetables separately over 2 large baking trays. Brush with olive oil and season with salt and pepper. Drizzle the honey over the parsnips then sprinkle over the cumin seeds.
Roast for 20 minutes then start checking on each vegetable as they all have different cooking times. Remove from the tray as they’re cooked and set aside.
Dressing: Whisk all the ingredients in a bowl and season with salt and pepper.
To serve: Layer up the vegetables and salad greens in a large wide bowl or platter. Spoon over the dressing and scatter over the walnuts.
Put the honey and walnuts in a small saucepan and cook over a medium heat until the honey starts to caramelise and coat the walnuts. Stir in the pepper and salt then tip onto a plate and spread the nuts apart. Cool.
Makes about ½ cup
CARROTS
2 bunches baby carrots, scrubbed and tops trimmed
olive oil
sea salt and ground pepper
1 teaspoon cumin seeds
½ teaspoon chilli flakes
1 tablespoon runny honey
COUSCOUS
1½ cups instant couscous
1 tablespoon extra-virgin olive oil
1¾ cups vegetable stock, hot
finely grated zest 1 lemon
1 clove garlic, crushed
1 teaspoon cumin seeds, lightly toasted
1 teaspoon ground cumin
400-gram tin black lentils, drained and rinsed
¼ cup finely chopped parsley
¼ cup purchased dukkah
1/3 cup pine nuts, toasted
2 tablespoons each toasted sunflower seeds and pumpkin seeds
⅔ cup marinated feta, drained
Carrots: Preheat the oven to 180°C fan bake.
Place the carrots on a large roasting tray and toss with a little olive oil, salt and pepper, and the cumin seeds and chilli flakes. Spread into a single layer and drizzle with the honey. Roast for 20-30 minutes, or until just tender.
COUSCOUS: Combine the couscous, oil and hot stock in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.
Toss through the lemon zest, garlic, cumin seeds, ground cumin, lentils, parsley and half each of the dukkah, pine nuts and toasted seeds. Tip onto a large serving plate and top with the carrots, feta and remaining dukkah, nuts and seeds. Top with a drizzle of olive oil, salt and pepper.
4 medium beetroot
600g Beauregard kumara, peeled and cut into large chunks
1-2 bunches baby carrots, tops trimmed
olive oil
salt and pepper
250g hummus
Herby yoghurt and Tahini dressing
1/3 cup pistachio nuts, finely chopped
1/2 cup pomegranate arils
6 medjool dates, pitted and sliced
2 tbsps dukkah
Preheat oven to 180 C fan bake
Cook beetroot in pot of salted boiling warer for about 50 mins or until tender
When cool, peel and cut into quarters
Put the kumara and carrots on a baking try, toss with olive oil and season
Roast until tender about 25-30 mins
To serve
Spread the hummus over a large platter
layer up the beetroot, kumara and carrots and then drizzle over some of the dressing
Scatter over pistachios, pomegranate, dates and dukkah
1/2 cup Greek yoghurt
1/2 packed cup each of basil and mint leaves
2 cloves garlic, crushed
2 tbsp tahini and olive oil
2 tsps finely grated lemon zest
1 tbsp lemon juice
1 tsp maple syrup
1/2 tsp each salt and ground cumin
Blitz all the ingredients together until smooth