Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Ironic beetroot salad
Vegetables
beetroot, peeled
gourmet nadine potatoes
carrot, peeled
red kumara
olive oil
salt and pepper
Dressing
1 lemon, juice and zest
2 Tbsp balsamic vinegar
¼ cup olive oil
½ tsp wholegrain mustard
salt and pepper
Salad
prepared vegetables
prepared dressing
2 Tbsp pine nuts
2 Tbsp feta
handful of baby spinach
Method
Prepare equal quantities of vegetables. Cut into 1.5cm dice, enough to fill a baking tray. Put vegetables in tray, drizzle with olive oil and season.
Roast at 200degC for 30 to 40 minutes until golden and cooked through.
Remove from oven and cool.
Dressing
Juice and zest lemon and add to bowl with the rest of the ingredients. Mix to combine.
Salad
In a large bowl toss vegetables with baby spinach, pine nuts and feta. Drizzle over dressing and toss to spread dressing evenly through salad.
Season if needed.
Recipe provided by Ironic Cafe apprentice chef Matt Leonard.
Recipe requested by Bronwyn Oaten, of Brighton.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
