Posts Tagged ‘lentils’

baking teensy: edition 4

February 3, 2010

A roast vegetable salad which makes the most of seasonal spring produce.

The weather is warming up. That means it’s time for an inter-seasonal dish like a cold roast vegetable salad. I used cous cous sent from New Zealand via the amazing international postal service but you could use brown rice.

Roast Vegetable Salad
for two to three people

what you need:

1 medium potato – diced

1 carrot – diced

1 medium sweet potato – diced

1 medium onion – cut into wedges

A handful of mushrooms – halved

A handful of cherry tomatoes (red or yellow is fine)

Dried or fresh rosemary

Dried or fresh parsley

A salad base like cous cous or brown rice

Extra virgin olive oil

Runny honey

White wine vinegar or the juice of 1 lemon

Salt and pepper

how to do it:

Preheat the oven to 220 degrees C. Place the sweet potato, onion, potato and carrot on a oven tray. Drizzle with olive oil and sprinkle with salt and pepper and the rosemary. Place the tray in the oven to roast for about 1 hour until nearly soft. Add in the cherry tomatoes and the mushrooms. Roast for a further 20 minutes.

While the vegetables are roasting, cook the brown rice or cous cous according to the packet directions. I get my brown rice from an organic store near Carrefour on Chongde Road in Taichung. Leave to cool.

When the vegetables are done, combine them with the brown rice/cous cous in a large bowl. Drizzle over some more olive oil, the white wine vinegar/lemon juice, the honey, and sprinkle with a little salt and pepper and the parsley.

Eat it!

teensy tid bits:

I get my mum to send cous cous to me in the post from New Zealand. I haven’t found it over here yet. If anyone knows where to get it, please let me know. Brown rice also tastes amazing in this dish so it’s a great substitute. In fact, you could use a spiral-type pasta, or lentils, or any other nutritious filler you like. Experiment!

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