Roasted Vegetable Salad with Sour Cream and Red Onion Dressing

bowl Serves 6

Ingredients

  • 600 g red kumara
  • 600 g baking roasting potatoes
  • 600 g carrots
  • 2 Tbsp olive oil
  • 2 tsp crushed garlic
  • 1 tsp rosemary - fresh (chopped) or dried
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • salt to taste
  • pepper to taste
  • 1 cup sour cream
  • 2 Tbsp whole grain mustard
  • 1/2 medium sized red onion, finely diced
  • flat leafed parsley, chopped
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Method

  • 1. Pre-heat oven to 180°C.

  • 2. Cut the vegetables into cubes leaving the skins on. Combine with olive oil, garlic, rosemary, cumin seeds, mustard seeds salt and pepper in a roasting dish.

  • 3. Bake for 30 minutes or until golden and tender. Cool.

  • 4. Combine sour cream, whole grain mustard, red onion, parsley, salt and pepper in a small bowl. Stir through cooled vegetable mixture.

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