Saturday, 1 March 2014

New Zealand Roasted Vegetable Salad

This is my conception of the kind of salad you're likely to find in the cabinet of a New Zealand cafe - solid, satisfying and easy to throw together. It's a good option when you're tired and want dinner without a fuss.

New Zealand Roasted Vegetable Salad

Serves 2


1 capsicum
2 zucchini
2 carrots
olive oil
1 clove garlic
1 tsp cumin
a pinch of pepper
1/8 tsp chili flakes
1 tbsp cider vinegar
2 tbsp olive oil
2 cans kidney beans (about 750 ml drained)


1. Chop the capsicum, zucchini and carrots roughly. Toss with olive oil, sprinkle with salt and roast at 200 C for 50 minutes or until soft.

2. Mince the garlic and add to a large bowl with the cumin, pepper, chili flakes, cider vinegar and olive oil. Beat with a fork until emulsified.

3. Drain and rinse the beans and add to the bowl. Add the vegetables and mix well. Enjoy!

No comments: