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.

4

15m

Note: + standing time

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

Egg-free
Dairy-free
Sesame-free
Soy-free
Vegetarian
Gluten-free
Lactose-free
Peanut-free
No added sugar
Wheat-free
Yeast-free
Vegan

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.