A salad like this is about choosing the best vegetables on the day. Roasting caramelizes the sugars and really enhances the flavours, especially with root vegetables.
Serves: 4-6
INGREDIENTS
2 red onions, cut into wedges
16 button mushrooms
2 kumara, peeled, cut into long wedges
3 carrots, peeled and sliced lengthways
1 eggplant, sliced into 1/2 cm rounds
olive oil
sea salt and freshly ground pepper
3 medium beetroot
300 grams green beans
2 tablespoons dukkah*
1 x 400 gram tin cooked white beans, drained and rinsed
Feta dressing
1/2 cup yoghurt
50 grams soft feta
3 tablespoons olive oil
3-4 tablespoons lemon juice
dash of Tabasco – optional
METHOD
Preheat the oven to 180°C. Lay the onions, mushrooms, kumara, carrots and eggplant on lined baking trays. Drizzle with olive oil and season. Roast until tender, about 40 minutes.
Cook the beetroot in boiling, salted water until tender. Cool, peel and cut into chunks. Blanch the beans in boiling salted water, drain and refresh under cold water.
Sprinkle the vegetables with dukkah and turn to combine. Keep the beetroot separate otherwise the salad will turn red.
Dressing: Blend all the ingredients in a food processor until smooth. Season.
To assemble: Combine the roasted vegetables, green beans and white beans in a large bowl. Transfer to a large serving bowl, layering with the beetroot. Drizzle with the dressing and serve with warm flatbreads.
* Dukkah is available at good supermarkets and foodstores.
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126
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