Otago Daily Times

Blend’s roast veg­etable salad

Makes 1 large bowl

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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

To gar­nish

1⁄4 cup pump­kin seeds

To taste

salt and pep­per

Method

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.

To serve

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 odt.fea­tures@odt.co.nz, in­clud­ing your name, ad­dress and a day­time tele­phone num­ber, and we will re­quest it.

 ?? PHOTO: GRE­GOR RICHARD­SON ?? Recipe pro­vided by Blend Cafe, Mos­giel. Recipe re­quested by Hilda Ben­nett.
PHOTO: GRE­GOR RICHARD­SON Recipe pro­vided by Blend Cafe, Mos­giel. Recipe re­quested by Hilda Ben­nett.

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