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Method
Step 1
Preheat oven to 240°C. Line 2 large baking trays with baking paper. Combine the olive oil, garlic, thyme and orange rind in a small bowl. Arrange pumpkin on 1 lined tray and the cauliflower and beetroot on the remaining tray. Brush vegetables with oil mixture and season. Roast the pumpkin for 30-35 mins or until caramelised and tender, adding the cauliflower and beetroot for the last 25 mins of cooking. Set aside for 10 mins to cool slightly.
Step 2
Meanwhile, combine the ricotta and extra virgin olive oil in a food processor and process until smooth. Season.
Step 3
To make the whole lemon dressing, finely chop half the lemon. Juice the remaining half. Combine shallot, lemon, lemon juice and garlic in a small bowl. Stir in the oil and season.
Step 4
Arrange vegetables and extra orange on a serving platter. Drizzle with the dressing and sprinkle with pistachio. Serve with ricotta mixture.
Prep time15 mins15 minutes, + 10 mins cooling time
as a side
+ 10 mins cooling time
Ingredients
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
1 tbs finely chopped thyme
1 orange, rind finely grated
1/4 (about 700g) Kent pumpkin, seeded, cut into 2cm-thick wedges
1/2 cauliflower, cut into florets
2 beetroot, peeled, cut into 1.5cm-thick wedges
300g firm ricotta
2 tbs extra virgin olive oil
2 oranges, extra, peeled, thinly sliced crossways
1/3 cup (45g) pistachios, coarsely chopped
Whole lemon dressing
1 lemon, halved
1 shallot, finely chopped
1/2 garlic clove, crushed
1/4 cup (60ml) Coles Australian Extra Virgin Olive Oil
Description
This colourful side will brighten up any menu. Served with a zesty whole lemon dressing, these roasted vegetables are perfect for any occasion.
Method
Step 1
Preheat oven to 240°C. Line 2 large baking trays with baking paper. Combine the olive oil, garlic, thyme and orange rind in a small bowl. Arrange pumpkin on 1 lined tray and the cauliflower and beetroot on the remaining tray. Brush vegetables with oil mixture and season. Roast the pumpkin for 30-35 mins or until caramelised and tender, adding the cauliflower and beetroot for the last 25 mins of cooking. Set aside for 10 mins to cool slightly.
Step 2
Meanwhile, combine the ricotta and extra virgin olive oil in a food processor and process until smooth. Season.
Step 3
To make the whole lemon dressing, finely chop half the lemon. Juice the remaining half. Combine shallot, lemon, lemon juice and garlic in a small bowl. Stir in the oil and season.
Step 4
Arrange vegetables and extra orange on a serving platter. Drizzle with the dressing and sprinkle with pistachio. Serve with ricotta mixture.
