Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Dispensary roast vegetable salad
Serves 8-10 as a side
Ingredients
¼ pumpkin
3 large potatoes
1 large kumara
2 parsnips, peeled
onion, quartered
12 garlic cloves, whole
3 sprigs rosemary
oil for roasting
salt and pepper
2 red capsicums,chargrilled ormarinated, sliced
250gm block feta,crumbled
3-4 handfuls babyspinach leaves
Method
Cut vegetables into bite-sized pieces, toss together with the onion, garlic, rosemary, salt and pepper and oil.
Roast at 180degC until cooked and caramelised. Allow to cool.
Toss together with the remaining ingredients.
Requested by Josie Beverwijk.
Provided by the Dispensary Cafe.
• 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.
