Roasted Vegetable Salad | GCBC13 Ep26

Preheat the oven to 180 degrees Celsius.

Prepare a baking tray by adding a little olive oil and lining it with glad bake to prevent sticking.

Chop heirloom carrots into chunks and add them to the tray.

Cut cauliflower into large pieces and add to the tray.

Slice shiitake and field mushrooms and add them to the tray.

Chop green, red, and yellow capsicum into pieces and add them to the tray.

Sprinkle thyme over the vegetables on the tray.

Add a twist of pepper and a sprinkling of Murray River salt over the vegetables.

Drizzle extra virgin olive oil over the vegetables and toss to coat evenly.

In a bowl, combine juice from the orange and lemon.

Add two tablespoons of honey to the citrus juice and whisk together.

Add a pinch of Murray River salt and a twist of pepper to the dressing.

Slowly drizzle extra virgin olive oil into the dressing while whisking to emulsify.

Taste the dressing to ensure it is balanced and flavorful.

Place the tray of vegetables in the preheated oven and roast for 15 to 20 minutes until golden brown.

Once roasted, use a spatula to transfer the vegetables to a serving plate.

Top the roasted vegetables with pomegranate jewels, sunflower seeds, toasted walnuts, pepitas, sesame seeds, Danish feta, goat cheese, and fresh herbs.

Drizzle the dressing over the assembled salad just before serving.

Equipment Needed

Spice Level:

Dietary