Roasted vegetable salad with sour cream and red onion dressing
600g red kumara
600g baking roasting potatoes
600g carrotsSeasoning:
2 tblspn olive oil
2 tspn crushed garlic
1 tspn rosemary - fresh (chopped) or dried
1 tspn cumin seeds
1 tspn yellow mustard seeds
salt & pepper
Dressing:
1 cup sour cream
2 tblspn whole grain mustard
1/2 medium sized red onion, finely diced
flat leafed parsley, chopped
salt & pepper to taste
Pre-heat oven to 180°C.
Cube the vegetables leaving the skins on and combine with seasonings in a roasting dish.
Bake for 30 minutes or until golden and tender. Cool.
Combine dressing ingredients and stir through cooled vegetable mixture.
Serves 6.
600g baking roasting potatoes
600g carrotsSeasoning:
2 tblspn olive oil
2 tspn crushed garlic
1 tspn rosemary - fresh (chopped) or dried
1 tspn cumin seeds
1 tspn yellow mustard seeds
salt & pepper
Dressing:
1 cup sour cream
2 tblspn whole grain mustard
1/2 medium sized red onion, finely diced
flat leafed parsley, chopped
salt & pepper to taste
Pre-heat oven to 180°C.
Cube the vegetables leaving the skins on and combine with seasonings in a roasting dish.
Bake for 30 minutes or until golden and tender. Cool.
Combine dressing ingredients and stir through cooled vegetable mixture.
Serves 6.
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