Roasted vegetable salad with caper dressing Recipe
Ingredients
12 (650g) chat potatoes, halved
2 medium red onions, sliced
1 medium red capsicum, thickly sliced
1 medium yellow capsicum, thickly sliced
2 tablespoons olive oil
400g punnet tomato medley
2 tablespoons lemon juice
1 tablespoon drained baby capers, chopped
1 tablespoon chopped fresh flat-leaf
Parsley leaves
150g baby spinach
Roasted vegetable salad with caper dressing Recipe
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Line a large roasting pan with baking paper.
Step 2
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.
Step 3
Place potato, onion, capsicum and 1 tablespoon oil in prepared pan. Toss to combine. Roast for 30 minutes or until vegetables are just tender. Add tomatoes. Roast for 15 minutes or until tomatoes are tender and just collapsing. Cool to room temperature. Cover. Refrigerate.
Step 4
Place lemon juice, capers, parsley and remaining oil in a screw-top jar. Secure lid. Shake to combine.
Step 5
Place potato mixture in a large bowl. Add spinach. Drizzle with lemon juice mixture. Gently toss to combine. Serve.
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