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.
