Ingredients
| 5 small red capsicums, seeded, stalks and membranes removed and cut into wedges | |
| 3 small red onions, peeled and cut into wedges | |
| 4 medium beetroot | |
| 4 large carrots, peeled and cut into neat diagonal slices | |
| 2 large acid-free tomatoes | |
| fresh basil leaves to garnish | |
| FOR THE DRESSING | |
| juice of 1 orange and zest cut into thin strips and blanched for 2 minutes | |
| 2 tablespoons sherry vinegar | |
| 1 tablespoon liquid honey | |
| 1⁄4 cup olive oil |
Lauraine is now food columnist at the NZ Listener, judge of Ora King Awards and Outstanding Producer Awards.
Beautifully cooked vegetables are the best part of a meal for me. This bright fresh vegetable salad with contrasting crunch and flavour adds a real hit of colour to the festive table. Prepare everything in advance then refrigerate it but bring back to room temperature before serving.
Instructions
| 1. | Preheat the oven to 180°C and roast the capsicums and onion wedges until soft (around 25 minutes) then set aside. |
| 2. | Boil the beetroot for 40 minutes or until tender, cool then remove the skins. |
| 3. | Cut into chunks. |
| 4. | Cook the carrots in salted water with a pinch of sugar (around 10 minutes) until soft but not mushy. |
| 5. | Keep aside. |
| 6. | Wash the tomatoes well and cut into neat chunks. |
| 7. | To make the dressing, mix everything together in a small screwtop jar. |
| 8. | Arrange the vegetables on a large white platter and drizzle the dressing over. |
| 9. | Garnish with a few torn basil leaves and serve at room temperature. |
Recipe Lauraine Jacobs / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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