At home I am usually running around after my family, and often dinner is as simple as throwing a chicken in the oven and letting it do its thing, or throwing some steaks on the BBQ , but I like to make sure we have some interesting sides to go with it.
I love roasting vegetables as it really intensifies their flavour. But with the warm climate I live in, a big oven tray filled with hot roast vegetables is not always what we want to eat. It can feel heavy. So I like to combine the flavours of roasting and turn them into a salad that can we served at room temperature.
More often than not, my choice of what goes in this salad is dictated by what is lurking in the pantry or the fridge. It is a very versatile recipe, more an idea really than a blue print. A great way to use up vegetables that would otherwise get thrown out (and I absolutely despise wastefulness).
I particularly love the sweet flavour of roasted capsicum mixed with the smoky earthiness of grilled eggplant Teamed with caramelised roasted pumpkin and sticky sweet potato and topped with toasted pine nuts it truly has a whack of intense flavours Add some baby spinach leaves and a little dressing and this is no ordinary salad! It is punchy, sweet, earthy goodness full of vibrancy and colour.
Any leftovers keep really well for the next day or can be thrown into a frittata, a pie, or even tossed with some pesto through pasta. Use spices you favour. As with all cooking, make it your own. This is what came out of my kitchen today, I’m sure it will look different again next time I make it, but you get the idea.
Click her for my recipe for : Roasted vegetable salad with pine nuts