Roasted vegetable salad

Roasted vegetable salad

By
From
Cooking from memory
Serves
10
Photographer
Mark Roper

This dish is not a dip, as Israeli ‘salads’ usually are, but a fresh mix of fragrant ingredients.

Ingredients

Quantity Ingredient
2 cobs corn, husks removed
1/4 grey pumpkin, roasted with skin on
2 red capsicums
3 zucchini
2 carrots
6 marinated artichokes, quartered
6 cherry tomatoes, halved
2 cups mesclun salad mix
100g cashews
2 tablespoons sugar

Dressing

Quantity Ingredient
1/4 cup chopped dill
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon mustard
1/4 teaspoon honey
3 tablespoons mayonnaise
1 lemon, juiced
1/2 teaspoon balsamic vinegar

Method

  1. Preheat the grill to 200°C. Grill the corn until slightly blackened and chop into rounds about 1 cm thick. Cut the pumpkin, with the skin intact, into thin pieces about 5 cm long.
  2. Skin the capsicums as in Madbucha and slice into thin strips. Peel the zucchini into long, thin strips with a vegetable peeler and grill or roast until softened. Peel the carrots lengthwise into long, thin strips with a vegetable peeler. Toss all the vegetables with the mesclun salad mix in a large bowl.
  3. Heat the cashews and sugar in a frying pan and stir until the sugar melts and the nuts are coated. Crush the nuts and set aside. Mix all the dressing ingredients, pour over the salad and toss. Garnish with nuts and serve.
Tags:
Jewish
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