Roast Vegetable & Pearl Pasta Salad
We love this recipe as the ingredients are entirely up to your taste, or, whatevers left in the vege drawer of the fridge!
We love to make this salad if we've got something getting a bit soft in the vege crisper so feel free to add whatever else you like including last nights roast chicken. Our dream salad includes brussel sprouts, broccoli, cherry tomatoes and feta cheese but you can really add whatever you've got and it'll knock socks off regardless.
5 pearl potatoes 1 beetroot
1 orange Kumara
1 sprig of rosemary
½ red onion
½ brown onion
4 cloves garlic (unpeeled)
1 tsp whole grain mustard
2 tbsp balsamic vinegar
Salt & pepper
St. John Mango Ginger & Turmeric Hot Sauce
Israeli couscous or Brown Rice
Take all the above veges (except broc, toms, and sprouts) and cut into bite sized pieces. Give them a generous toss with olive oil and chopped herbs then place in an oven tray either lidded or covered in foil and roast on 200°C until tender.
Once soft, mix together a teaspoon of mustard and a few glugs of balsamic vinegar and St. John Mango, Ginger & Turmeric Hot Sauce. Toss together your broccoli florets, brussel sprouts in the dressing and mix to incorporate in the oven tray.
Return to the oven with the lid off to caramalise.
Bring a pot of salted water to the boil and add 2 cups of Israeli couscous and cook until al dente. Drain and rinse with boiling water to remove the excess starch.
In a large bowl, gently stir together your roast veges, couscous, feta and cherry tomatoes. To garnish it’s wonderful with toasted pumpkin seeds, fresh basil and an extra helping of St. John.