Roast vegetables are a quick dinner staple. If you're after a new set of flavours, try this recipe from organic and Fairtrade-friendly Kokako Cafe, which pairs parsnip, carrot and artichoke with feta and a savoury kale pesto.
kale pesto
| 100 g | Kale leaves |
| 2 cloves | Garlic |
| 40 g | Parmesan cheese, grated |
| 1 | Lemon, freshly zested and juiced |
| 30 g | Pine nuts, toasted |
| 100 ml | Olive oil |
Salad
| 2 | Parsnips, peeled (Main) |
| 200 g | Jerusalem artichokes, scrubbed |
| 100 g | Baby carrots, use purple carrots, cleaned and trimmed |
| 100 g | Baby carrots, use orange carrots, cleaned and trimmed |
| 20 g | Garlic cloves, peeled |
| 15 g | Fresh rosemary |
| 50 ml | Olive oil |
| ¼ | Cauliflower, cut into florets |
| 10 | Cherry tomatoes, cut in half |
| 1 to serve | Feta, use a good quality feta |
| 1 to serve | Flat leaf (Italian) parsley |
Directions
- For the kale pesto, blend with a stick blender and season with salt and pepper.
- For the salad, clean and trim baby carrots and peel and quarter parsnips.
- Cut root vegetables and cut into similar sized pieces so they all roast the same. Reserve cauliflower and tomatoes!
- Season well with salt and pepper and roast at 200C for 30 minutes until just tender and coloured.
- Half-way through roasting add cauliflower.
- Arrange roasted vegetables nicely on the plate.
- Top with cherry tomatoes and dollops of kale pesto.
- Finish with Italian parsley leaves and crumbled feta.
- Drizzle with a little extra olive oil and a good crack of pepper.