POTATO AND ROAST VEGE COMBO WITH MOROCCAN DRIZZLE
This dish celebrates spring, lighter meals and warmer weather. Serve it warm with hot crusty bread.
Ingredients 750g new waxy potatoes or small main crop potatoes, cut into bite-sized pieces 2 tablespoons lemon juice 2 tablespoons olive oil, plus extra for veges flaky sea salt and freshly ground black pepper, to taste 400g slim asparagus spears or green beans 400g zucchini sliced lengthways into thin strips
2 red capsicums, halved and seeded
Preheat oven to 190°C. Boil potatoes in salted water until tender, about 15 minutes. Drain and toss in the combined lemon juice, olive oil, salt and pepper. Set aside.
Meanwhile, line two shallow baking trays with baking paper. Snap the ends from the asparagus and toss them and the zucchini slices in oil to coat lightly, season with salt and pepper and spread in single layers on the two baking trays. Place the halved capsicums cut side down on the trays.
Roast the asparagus and zucchini for about 15 minutes, turning once, until softened and lightly browned. Using tongs, gently remove while the capsicums finish cooking (about another 10 minutes, until the skin is blistered). Remove capsicum from the oven and peel when cool enough to handle. Slice into bite-sized pieces.
Pile the potatoes and the roasted veges on a serving platter, drizzle with some of the Moroccan Drizzle (see below) and serve the remainder on the side.
Moroccan Drizzle shines as a grunty,
aromatic dressing for any roast vege, potato, rice or lentil salad, or as a dip for hot crusty ciabatta. It is also delicious as a sauce or marinade for fish. The secret is to use only the leaves of the herbs – no stalks. It keeps in the fridge for up to five days.
Ingredients ½ cup coriander leaves ½ cup mint leaves ½ cup flat leaf parsley leaves 1 spring onion, finely chopped 3 cloves garlic, peeled and roughly chopped 1 teaspoon ground coriander 1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon chilli powder ½ teaspoon salt, or more to taste freshly ground black pepper, to taste 3 tablespoons lemon juice ½ cup olive oil
Chop the herb leaves and the spring onion finely, then place all the ingredients in a food processor and blitz until smooth.