Roasted Vegetable Salad with Dukkah
Servings: 4 people
Ingredients
- 2 cups cold roasted cauliflower, parsnips and carrots warm or room temperature
- 1 cup baby spinach leaves, washed substitute with rocket or mint leaves
- 1/4 cup pomegranate arils
- 1/4 cup toasted buckwheat substitute with toasted hazelnuts or walnuts
- 1/4 cup goat's cheese
- 2 tbsp dukkah
- 1/2 preserved lemon, flesh discarded, rind finely diced substitute with the zest of one lemon
- flaked sea salt and freshly gound black pepper
- lemon juice, to serve
- olive oil, to serve
Instructions
- Toast the buckwheat (or the nuts) in a dry frypan until aromatic.
- Toss all the ingredients together in a shallow dish.
- Squeeze a little lemon juice and drizzle a little olive oil over the top.
- Season to taste.
Notes
If you're roasting the vegetables specifically for this dish, simply cut up one carrot, one parsnip and 1/4 cauliflower into florets. You can add the dukkah at this stage if you like. Toss all together with a little olive oil and roast at 220°C (200°C fan-forced) for 30 to 40 minutes until caramelised around the edges. Set aside to cool a little before making the salad, or refrigerate until ready to use (up to 3 days).
Dukkah is available in delicatessens and specialty grocers, or online from https://www.herbies.com.au
Preserved lemon is available in supermarkets and specialty grocers.