ROAST SUMMER VEGETABLES
Rustic roast vegetables add heartiness to any meal. As a festive treat we added a creamy dressing for a scrumptious side dish. SERVES 8-10 PREPARATION: 15 MIN COOKING: 20 MIN 300g cherry tomatoes 600g baby potatoes, parboiled and halved 2 each red, yellow and orange peppers, cut into chunks 400g baby marrows, cut into chunks 500g pattypans, quartered 180ml (¾c) olive oil 2-3 garlic cloves, crushed salt and freshly ground pepper DRESSING 250ml (1c) plain doublecream yoghurt 180ml (¾c) milk 20ml (4t) apple cider vinegar 1 garlic clove, minced zest of 1 lemon handful of fresh parsley, chopped 80ml (¹⁄₃c) finely grated Parmesan cheese salt and freshly ground pepper TO SERVE fresh parsley Parmesan cheese shavings Preheat the oven to 200°C and line a baking sheet with baking paper. 1 Put the vegetables on the prepared baking sheet. 2 Mix the olive oil and garlic, drizzle over the vegetables and toss lightly. 3 Spread the vegetables out in an even layer, season with salt and freshly ground pepper and roast for 20 minutes or until lightly cooked. Leave to cool. 4 Dressing Add all ingredients to a mixing bowl or jar with a lid. Whisk or shake until smooth. 5 To serve Put the vegetables on a serving platter and pour the dressing over just before serving. Sprinkle more parsley and Parmesan cheese shavings on top.
Our herby Mediterranean vinaigrette transforms this simple rice salad. SERVES 8-10 PREPARATION: 15 MIN COOKING: 20 MIN 375-500ml (1½-2c) parboiled rice 2 cans (400g each) chickpeas, drained and rinsed 300g Israeli cucumber, chopped 50g red spring onions, chopped 1 can (410g) whole kernel corn 180g Kalamata olives 300g feta cheese, cubed zest and juice of 2 lemons VINAIGRETTE 2 garlic cloves, crushed 45-60ml (3-4T) chopped sun-dried tomatoes in vinaigrette 30ml (2T) sun-dried tomato pesto 30ml (2T) chopped fresh parsley 15ml (1T) chopped fresh oregano 60ml (¼c) olive oil 15ml (1T) white balsamic or cabernet sauvignon vinegar salt and pepper 1 Cook the rice according to the packet instructions. Strain and allow to cool. 2 Add the remaining ingredients and toss lightly. 3 Vinaigrette Mix all the ingredients and pour over the salad just before serving.