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Food

Lyndey Milan’s spiced roasted vegetable salad

Preparation time
15 minutes
Cooking time
1 hour 15 minutes
Serves
6

INGREDIENTS

  • 3 small (300g) red onions, quartered
  • 1 large or 2 small (600g) kumara (sweet potato), peeled, chopped coarsely
  • 6 cloves garlic, unpeeled
  • 1/3 cup (80ml) extra virgin olive oil
  • 6 (360g) baby eggplant (Japanese), quartered lengthways
  • 6 small (540g) zucchini, quartered lengthways
  • 3 small (450g) red capsicums, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 1½ tsp chilli flakes
  • 1½ tsp garam masala
  • ¼ cup (60ml) lemon juice or to taste
  • 120g shaved coconut or coconut chips, toasted
  • 1 bunch of coriander, leaves roughly chopped, to serve
  • ½ cup roasted peanuts, whole or roughly chopped, to serve
  • ½ cup sesame seeds, toasted, to serve

METHOD

  1. Preheat the oven to hot (220ºC). Place the onions, kumara and garlic in a large shallow baking dish, drizzle with 2 teaspoons oil. Bake, uncovered, for 10 minutes. Reduce heat to 200°C.
  2. Add eggplant, zucchini and capsicum to the baking dish (or another dish depending on size), season with salt and pepper and drizzle with 2 teaspoons of oil. Bake, uncovered, for a further 45 mins, or until browned and tender, tossing once half way.
  3. Heat the remaining oil and add the spices until fragrant. Pour the oil over the warm vegetables. Let cool and pour over the lemon juice. Taste and adjust seasoning if necessary.
  4. To serve, toss through the coconut flakes, coriander leaves, peanuts and sesame seeds.
Food
Preparation time
15 minutes
Cooking time
1 hour 15 minutes
Serves
6

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