Warm Roasted Vegetable Salad

About Warm Roasted Vegetable Salad

Ingredients

• Baby potatoes, scrubbed clean and halved 200 gms
• Sweet potatoes, peeled, cut into 4 cm pieces 200 gms
• Garlic cloves, peeled 4
• Salt to taste
• Black pepper powder to taste
• Extra virgin olive oil 2 tbsps
• Large red capsicum, thickly sliced 1
• Large onion, cut into thick wedges 1
• Toasted pinenuts ¼ cup
• Baby rocket leaves 80 gms
• Dressing No.1
• Lemon juice 2 tbsps
• Extra virgin olive oil ¼ cup
• Whole grain mustard 2 tsps
• Fresh oregano, chopped 2 tbsps
• Dressing No.2
• Avocados 2
• Lemon juice 2 tsps
• Salt to taste

How to Make Warm Roasted Vegetable Salad (Stepwise Photos)

Method

1. Preheat oven to 200°C.
2. Place potatoes, sweet potato pieces, garlic and oil in a bowl and toss well. Spread the mixture, in a single layer, on a baking tray. Season with salt and black pepper powder. Keep the tray in the preheated oven and roast for 20 minutes.
3. Turn potatoes and sweet potato pieces. Add capsicum and onion pieces and roast for 15 minutes more. Add pinenuts to vegetables and roast for a further 5 minutes or until vegetables are browned and tender. Bring the tray out of the oven and set aside for 10 minutes to cool slightly.
4. Meanwhile make dressing. Put lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid and shake well to combine.
5. Halve the avocados and remove seeds and scoop out of the flesh. Cut it into cubes and put into a bowl. Add lemon juice and salt and toss.
6. Put rocket leaves and the roasted mixture into a large bowl. Add the avocado pieces and pour the dressing. Toss gently to combine.
7. Transfer onto a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps