Otago Daily Times
Blend’s roast vegetable salad
Makes 1 large bowl
34 handfuls of baby spinach 11⁄2kg of mixed vegetables, cut into
bitesized pieces to roast
11⁄2 cups sliced peppers
1 cup red onion thinly sliced
11⁄2 cups honey mustard dressing
(see below) salt and pepper
Honey mustard dressing
1 Tbsp French mustard
1 Tbsp honey
1 clove garlic, peeled and crushed 1 Tbsp balsamic vinegar
2 Tbsp cider vinegar
6 Tbsp sunflower or rapeseed oil
1⁄4 cup pumpkin seeds
salt and pepper
Toss vegetables in a little olive oil and salt and pepper, and roast in oven until cooked.
Set aside to cool.
To make honey mustard dressing
Add mustard, honey, garlic, balsamic and cider vinegar to food processor and blend. With the motor running, add oil.
Once vegetables have cooled, mix vegetables together and add dressing.
Add a little salt and pepper to taste and garish with pumpkin seeds. If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.