Warm roasted vegetable salad
Photo by Tamara West
- Cut eggplant, cauliflower, fennel bulb, celeriac, baby carrots and shallots into even-sized pieces. Place in a large roasting dish and liberally douse in olive oil and freshly ground black pepper.
- Mix in lots of fresh thyme, sage or rosemary stalks and roast in a 200C oven until completely tender, turning them over occasionally and adding asparagus at the half way mark.
- Place the veges in a serving dish, mix through the zest and juice of a lemon, a splash of balsamic vinegar, some fresh coriander or parsley and some salt to taste.
- Serve warm or at room temperature
Check out Warren's other festive delights