Warm roasted vegetable salad
Enjoy the best of Dandenong Market's produce with this warm roasted vegetable salad which will tantalize the taste buds over the upcoming cold spell.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dandenongmarket.com.au.
Cooking tools:
- Mortar and pestle
- Oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 2 whole baby beetroot
- 2 large wedges of pumpkin
- 500g taro
- 2 parsnip
- 6 kipfler potatoes
- 2 Spanish onion
- 8 brussel sprouts
- 1 bunch basil
- 6 cloves fresh garlic
- 3 tablespoons grated parmesan cheese
- 40grams cashew nuts unsalted
- 150ml olive oil
- Fennel seeds
- 2 teaspoons sumac
- Sea salt
- cracked black pepper
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