Roasted Streamside Salad

Great for when you get your new vegetable box from Streamside Organics, when you might be rotating your older vegetables, if you have any left!

You may not have thought to roast radishes? Juicy, and peppery, not to mention cute.

Roast savoy cabbage? Charred and aromatic. Roast Braeburn apple? A sweet and sour pop in between vege bites.

The secret to roasting?

High heat, enough oil and not too much or too little in your oven at one time. Make sure to leave space in between your vegetables too.

You can add cooked quinoa for protien and it is a complete meal. I make a container of this, and I have it for lunches at work and add it to dinners.

Take any and all veges, or omit some, or add others.

Chop them roughly the same size. I like 1- 2cm chunks, irregular shapes varying amounts for variety, as you have them. 

Ingredients:

  • Olive oil to cover all veges
  • Salt and pepper
  • Streamside Potatoes 2 cm chunks
  • Streamside Cauliflower florets cut into chunks
  • Streamside Yams 2 cm chunks
  • Streamside Carrots 2cm chunks
  • Streamside Celeriac 1cm chunks 
  • Streamside Radishes, large cut in half, small left whole and trimmed.
  • Streamside Cabbage 3 cm squares
  • Streamside Apples, cut into 8 wedges
  • Streamside Leeks 2 cm rounds, cut in half
  • Streamside Spring onion small rounds
  • 250g of quinoa, cooked and drained (optional)
  • Streamside Fancy lettuce torn to add last
  • Streamside Coriander torn to add last
  • Mayonnaise, or lemon juice to finish.

Method

  1. Heat oven to 240°C
  2. Take what ever vegetables you have left of the above and make additions if you like!
  3. You will need 2 baking trays that are large and flat, lined with baking paper.
  4. Chop your streamside vegetables in two lots.
  5. The top group of vegetables above roast faster and are nice when toastier.
  6. Place the top group of chopped vegetables in a bowl, drizzle with olive oil, sprinkle sea salt and crack some fresh pepper and toss.
  7. Place them on a roasting tray in the top of the oven.
  8. For the second group of vegetables, do the same as above, but in the bottom tray of the oven.
  9. Check the vegetables after 15 mins of roasting, see if you need another 5 to 10 minutes in the oven, swap the oven tray positions for the last five mins if you like.
  10. Take trays out of oven, in a large bowl mix through the quinoa, or not if you do not have it.
  11. Rip your fresh Streamside greens like herbs, lettuce or Bok Choi and toss throughout.
  12. Add dressing of choice or Mayonnaise, or simply lemon juice to finish.
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