Tuesday, November 28, 2006

all that remains

A baked vegetable salad is one of the simplest of things a jaded soul can make. The time they take to roast, being the perfect timing for a soak in the bath after a long day at work.

While the oven heats and a few vegetables are scrubbed, the precious water can run. Well that was the plan but en route urgent emails and demanding cats got the better of me, so it was the salad sans the soak. The result was still relaxing.

Simple baked vegetable and chickpea salad

Heat the oven to about 200 c.

Scrub some root vegetables – in this case baby beetroot, sweet potato and potato. Cut into pieces if necessary.

In a bowl mix a little olive oil, salt and pepper. Toss through the veges, then lay in a roasting pan.

Cook for about 30-40 minutes.

In the meantime slice some red onion and rinse and drain a can of chickpeas.

The dressing: just a standard vinaigrette but with a dash of pomegranate molasses to give it a little extra zing.

Combine ingredients and eat.






all that remains

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