Roasted vegetable salad with sour cream and red onion dressing

bowl Serves 6


  • 600g red kumara
  • 600 g baking roasting potatoes
  • 600g 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 & 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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  • Pre-heat oven to 180°C.

  • 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.

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

  • 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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