Blend’s roast vegetable salad

PHOTO: GREGOR RICHARDSON
PHOTO: GREGOR RICHARDSON
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 1 large bowl

3-4 handfuls of baby spinach

1½kg of mixed vegetables, cut into

bite-sized pieces to roast

1½ cups sliced peppers

1 cup red onion thinly sliced

1½ cups honey mustard dressing

(see below)

salt and pepper

Honey mustard dressing

1 Tbsp French mustard

1 Tbsp honey

1 clove garlic, peeled and crushed

1 Tbsp balsamic vinegar

2 Tbsp cider vinegar

6 Tbsp sunflower or rapeseed oil

To garnish

¼ cup pumpkin seeds

To taste

salt and pepper

Method

Toss vegetables in a little olive oil and salt and pepper, and roast in oven until cooked.

Set aside to cool.

To make honey mustard dressing

Add mustard, honey, garlic, balsamic and cider vinegar to food processor and blend. With the motor running, add oil.

To serve

Once vegetables have cooled, mix vegetables together and add dressing.

Add a little salt and pepper to taste and garish with pumpkin seeds.

Recipe provided by Blend Cafe, Mosgiel. Recipe requested by Hilda Bennett.

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 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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