My father, the “foodie”, says that this is better than a restaurant meal. Even though I scoffed because the term “foodie” is used loosely here, dad might be onto something. After all, my Italian born papa does know his food…
The cooler weather inspired this all of a sudden I-want-to-use-the-oven meal. Still, adding fresh basil was a wistful brainwave, clinging onto summer’s skirt hem.
Here’s how to make my Autumn Roast Salad with Walnuts:
Roughly chop: 1 red capsicum, 1/4 jap pumpkin, 1 medium purple sweet potato (skin on), 1 red onion. Halve 2 cups brussels sprouts and 1 cup mushrooms. Separate half head of garlic into cloves leaving skin on. Roughly chop 1/2 cup walnuts and a good handful of fresh basil.
Coat pumpkin, sweet potato, sprouts and garlic in olive oil, a pinch of salt, a couple of grinds of pepper and a good sprinkling of oregano and roast for 15 mins at 180C. Add capsicum, onion and mushrooms and stir through and roast for another 15 – 20 mins until cooked through and vegetables slightly tanned. In the last 5 minutes add in chopped walnuts and return to the oven. Once cooked, stir through basil and a drizzle of olive oil. Serve with a pinch of truffle salt and dolloped with marinated goats feta.
Enjoy leftovers for lunch in a ciabatta roll, then toasted.