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Roast vegetable medley

Roast vege medley

Although we are swiftly moving into anti-roast season, for those who love their roast vegetables these are great in a salad. I can't take credit for this recipe however, my friend is a genius with salads and I have been a die hard fan of this method for a while.

New potatoes from the Wellington Vege market

Ingredients

Potatoes

Kumara

Pumpkin

Garlic bulbs

Yams

Sweet Thai Chilli

Olive Oil

Pepper & Salt

or that smoked garlic salt you get from the gourmet section in the supermarket

Instructions

So simple. All you need to do is cut the veges into wedge type size pieces, chuck them in a roast dish with the garlic bulbs, toss them with olive oil, sweet chilli and pepper and salt then pop in the oven and bake at 180 degrees celsius for approximately half an hour.

And boom! You are done. Put in a garden salad with some BBQ chicken or prawns (could be anything) and you are set for a scrumptious lunch.

Aioli

Aioli

The must have in every fridge. With BBQ season on its way this aioli goes with everything and is incredibly easy to make. You can be adventurous with adding herbs and as you may have guessed by the picture lemon juice and lemon rind.

Ingredient

2 eggs

1 litre of grape seed oil 

(same consistency/quality as olive oil without the flavour)

4 garlic cloves

1-2 Tbsp of whole grain mustard

1 c of white wine vinegar

pepper & salt

1-2 lemons

Instructions 

You will need a food whizz/blender of some sort. Crack the eggs into the blender, crush and peel the garlic and add to the eggs then whizz for 10 or so seconds. Add the white wine vinegar, 1 tsp of lemon rind and turn the blender on low - as this is blending you want to start drizzling the oil in slowly until you have reached the right consistency - it should be reasonably thick.

Add the the whole grain mustard, pepper & salt, and lemon juice and whizz again, you can stir if it's too thick. This recipe should make you a substantial supply, however it is so good people whip through it rather quickly. If you like mint - this goes well blended in at the beginning.