roast vegetable salad

Photo by Salted Kitchen

This warm roast vegetable salad is comforting and nourishing on a cold winter night. Furikake, a seaweed seasoning, adds flavour & minerals to the dish.


Serves 6

400g pumpkin, cut into thin wedges
125ml olive oil
450g baking potatoes, scrubbed & halved lengthways
120g un-sliced rye bread, coarsely torn
1 large red onion, cut into wedges
2-3 tbsp Pacific Harvest Garlic Furikake
2 bunches of fresh carrots, trimmed, scrubbed & halved lengthways
1 head of radicchio, leaves separated & coarsely torn
1 head of garlic separated into cloves
Baby rocket leaves or other green leaves (opt'l)
45ml red wine vinegar


Pre-heat the oven to 180 C.
Peel & chop vegetables into bite-size pieces.
Combine the pumpkin & potato with a bit of the oil in a bowl. Season with Pacific Harvest Garlic Furikake. Scatter in a large roasting pan with the onion, carrots and garlic and about 40ml of the olive oil and roast until tender (about 45 minutes).
Meanwhile, scatter bread in a single layer over a separate roasting pan. Drizzle with 2 tbsp olive oil. Roast until golden and toasted (about 10 minutes).
Combine vegetables and bread in a serving bowl and add the radicchio & rocket leaves (if using).
Combine remaining olive oil and vinegar in a small bowl and drizzle over the warm salad. Season to taste and serve.