SALADE ROUGE

Cuisine - - XMAS CLASSICS - RECIPE BY LAU­RAINE JA­COBS

SERVES 10-12 / PREPA­RA­TION 15 MIN­UTES / COOK­ING 40 MIN­UTES

Lau­raine is now food colum­nist at the NZ Lis­tener, judge of Ora King Awards and Out­stand­ing Pro­ducer Awards.

Beau­ti­fully cooked veg­eta­bles are the best part of a meal for me. This bright fresh veg­etable salad with con­trast­ing crunch and flavour adds a real hit of colour to the fes­tive ta­ble. Pre­pare ev­ery­thing in ad­vance then re­frig­er­ate it but bring back to room tem­per­a­ture be­fore serv­ing.

5 small red cap­sicums, seeded, stalks and mem­branes re­moved and cut into wedges 3 small red onions, peeled

and cut into wedges 4 medium beet­root 4 large car­rots, peeled and

cut into neat di­ag­o­nal slices 2 large acid-free toma­toes fresh basil leaves to gar­nish

FOR THE DRESS­ING juice of 1 orange and zest cut into thin

strips and blanched for 2 min­utes 2 ta­ble­spoons sherry vine­gar 1 ta­ble­spoon liq­uid honey

¼ cup olive oil

Pre­heat the oven to 180°C and roast the cap­sicums and onion wedges un­til soft (around 25 min­utes) then set aside.

Boil the beet­root for 40 min­utes or un­til ten­der, cool then re­move the skins. Cut into chunks.

Cook the car­rots in salted water with a pinch of sugar (around 10 min­utes) un­til soft but not mushy. Keep aside.

Wash the toma­toes well and cut into neat chunks.

To make the dress­ing, mix ev­ery­thing to­gether in a small screw­top jar.

Ar­range the veg­eta­bles on a large white plat­ter and driz­zle the dress­ing over. Gar­nish with a few torn basil leaves and serve at room tem­per­a­ture.

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