This colourful vegetable salad was inspired by a roast salad my beautiful cousin made for me whilst I was visiting her in Perth. Her salad was similar to this one and was paired with tender lamb and a divine homemade dressing. You are the inspiration for this meal Anne! This is also the ONLY way that I can get my fussy husband to eat a 'salad'- by roasting vegetables and serving it alongside a big hunk of meat. I have made this salad numerous times since and love eating it by itself. You can use any vegetables that you have on hand to roast as well, so its a wonderful way to clean out your fridge!
INGREDIENTS
Salad
- 700g sweet potato, peeled & cut into 4cm pieces
- 2 1/2 tablespoons extra virgin olive oil
- 2 medium garlic cloves, 1 unpeeled, the other peeled & finely chopped
- 2 teaspoons ground paprika
- ground black pepper & sea salt
- 2 zucchini, ends removed and chopped into 3-4cm rounds
- 1 head of broccoli, florets & stalk cut into even sided pieces
- 1 medium red onion, finely sliced
- several stems of fresh thyme, leaves removed & stems discarded, or 1 teaspoon dried thyme
- 100g sliced mushrooms
- 3 large handfuls of baby spinach or mixed salad leaves
Dressing
- 1 medium roasted garlic clove (see step 2. of cooking)
- 1 heaped tablespoon seeded mustard
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon extra virgin olive oil
- the juice of 1 medium lemon or lime
- water
COOKING
1. Preheat a fan force oven to 200 degrees celsius. Line a large baking tray with baking paper.
2. Combine the sweet potato, 1 tablespoon olive oil, 1 teaspoon smoked paprika, a pinch of sea salt & pepper and the unpeeled garlic clove in a large bowl and toss well. Using as little of the tray as possible, place the sweet potato and garlic clove in a single layer. Bake in the oven for 15 minutes.
3. Whilst the potato is cooking, use the same large bowl to combine 1 tablespoon olive oil, 1 teaspoon smoked paprika, the zucchini, broccoli and red onion and toss well.
4. Depending on how much time you have this step could be done before or after Step 5 - Heat the remaining 1/2 teaspoon of olive oil in a small to medium frying pan over medium-low heat and swirl to coat. Add the chopped garlic and thyme and cook for 1 minute or until fragrant. Add the mushrooms, reducing the heat down to low. Cook the mushrooms for 3-4 minutes or until wilted. Remove from heat.
5. Once the 15 minutes are up, remove the sweet potato tray from the oven and lower the heat to 180. Add the zucchini, broccoli & onion to the tray alongside the sweet potato, trying to keep the vegetables in a single tight layer if you can. If not you may need to use another oven tray. Return the tray to the oven and cook for another 15 minutes, then remove. The sweet potato, zucchini and onion should be tender but not mushy and the broccoli should be just slightly firm and charred.
6. Make the dressing. Remove the roast garlic clove from the oven tray and carefully squeeze the garlic out of the peel and mash it. In a screw top jar combine all the dressing ingredients including a splash of water and shake well to combine. I like to add a little more water to thin out the dressing and make it last.
Place the roast vegetables in a large serving bowl and add the spinach leaves, tossing well to combine. Drizzle the dressing on to your liking.
Serves / 6-8 as a side / 3- 4 as a main
Total Preparation time / 15-20 minutes
Total Cooking time / around 35 minutes
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