Curtis Stone's roasted vegetables with lemon salsa
Brighten up your midweek menu with these flavoursome roast veggies. They’re served with a zesty lemon salsa and toasted nuts for added crunch.
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Serves
4
Prep
15m
Note: + standing time
Cooking
25m
Ingredients
- 1 head cauliflower, cut into florets
- 4 Red Royale potatoes, quartered
- 16 small brussels sprouts
- 4 white flat mushrooms, halved
- 1 brown onion, cut into thin wedges
- 1 cup (250ml) extra virgin olive oil, divided
- 1/3 cup (65g) pearl barley
- 1/4 cup finely chopped shallot
- 1 small lemon, very thinly sliced, quartered
- 1/3 cup finely chopped flat-leaf parsley
- 1/4 cup chopped toasted almonds
- 2 tbs chopped toasted pistachios
Method
STEP 1
Preheat oven to 220°C (200°C fan-forced). Place 2 rimmed baking trays in the oven. In a large bowl, toss the cauliflower, potatoes, brussels sprouts, mushrooms and onion with half the oil. Season with salt.
STEP 2
Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.
STEP 3
Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.
STEP 4
Combine the lemon, parsley, shallot, 1/4 tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.
STEP 5
Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
