Saturday, 27 February 2016

Roasted warm vegetable salad with basil crème fraiche vinaigrette


Ingredients
600g sweet potato and potato-you can use a mix or just 1. Keep the skin on and chop to a 1 cm dice.
1 large broccoli, cut into florets
½ large cauliflower, cut into florets
300g green beans, top and tailed

Method
This is the timeline because the veg takes different times.
In an oven tray toss the potato/sweet potato in some olive oil, salt and pepper. Roast this at 200 c fan forced for 20 minutes. In another roasting tray toss the broccoli and cauliflower in olive oil, salt and pepper.
Then put the broccoli and cauliflower in the oven and roast for 10 minutes.
Throw the beans on top of the sweet potato and give them a toss through the oil, season with salt and pepper. Roast a further 15 minutes. Everything should now be cooked at the same time.
You can serve hot if you like but I served mine as a warm salad.
Add your protein, I had mine veg and did hard boiled eggs and pan fried haloumi. If you want vegan you can heat some lentils, chickpeas or cannellini beans.
So the sweet potato takes 45 minutes. The broc/cauli take 25 minutes and the beans take 15 minutes.

Basil, crème fraiche vinaigrette
Juice of 1 lemon
A handful of basil leaves
1 small clove of garlic
1 tbsp crème fraiche- or you can use sour cream or cream, or just use oil
2 tbsp mild tasting olive oil
Salt and pepper

Method
Pulse in a food processor until combined, Taste and adjust your seasonings.
Or finely chop the basil and garlic and mix by hand.




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