Roast Pump­kin, Beet­root and Car­rots with Cur­rant Vinai­grette and Toasted Al­monds

Latitude Magazine - - Food -

Half a small pump­kin, about 800 g, de­seeded and cut into wedges (or use more car­rots or beets) 2 beet­root, cut into wedges

4 car­rots, peeled and cut length­ways ½ cup al­monds toasted and chopped (try pump­kin or sun­flower seeds in­stead)

50–100 g feta, crum­bled (op­tional)

Toss pre­pared veg­eta­bles in olive oil and salt, some fresh thyme is lovely too. Roast at 180°C for 45 min­utes or un­til caramelise­d around the edges and cooked. Pour vinai­grette over warm roasted root veg­eta­bles, sprin­kle with toasted al­monds and crum­bled feta if us­ing.

CUR­RANT VINAI­GRETTE

¼ cup currants

¼ cup wine vine­gar or ap­ple

cider vine­gar ¼ cup olive oil small clove gar­lic, finely grated ¼ tsp salt

½–1 tsp brown sugar

½ tsp pome­gran­ate mo­lasses

(op­tional)

¼ cup chopped Ital­ian pars­ley

Soak the currants and vine­gar to­gether for at least half an hour; you can also do this the night be­fore. Heat the olive oil gen­tly in a small pot, add the gar­lic and when it starts siz­zling add in the soaked currants and vine­gar. Bring to a sim­mer and re­move from heat. Cool slightly, add in the re­main­ing in­gre­di­ents.

I like this with chick­peas, salad greens and a dol­lop of yo­ghurt, or it is also great with roast chicken or slow cooked lamb and greens.

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