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Roasted vegetables with lemon salsa

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Add some zest to your roasted vegetables with this lemon salsa. A great pairing for so many main dishes.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + standing time

Ingredients

  • 1 head cauliflower, cut into florets
  • 4 Red Royale potatoes, quartered
  • 16 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 lemon, very thinly sliced, quartered
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped shallot
  • 1/4 cup chopped toasted almonds
  • 2 tbs chopped toasted pistachios

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Method

  1. 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.

  2. Step 2

    Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.

  3. Step 3

    Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.

  4. Step 4

    Combine the lemon, parsley, shallot, ¼ tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.

  5. Step 5

    Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.

Roasted vegetables with lemon salsa

Roasted vegetables with lemon salsa
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + standing time
Ingredients
  • 1 head cauliflower, cut into florets
  • 4 Red Royale potatoes, quartered
  • 16 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 lemon, very thinly sliced, quartered
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped shallot
  • 1/4 cup chopped toasted almonds
  • 2 tbs chopped toasted pistachios
    Description

    Add some zest to your roasted vegetables with this lemon salsa. A great pairing for so many main dishes.

    Method

    1. 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.

    2. Step 2

      Arrange the cauliflower mixture over the hot baking trays. Roast for 25 mins or until the vegetables are browned and crisp-tender.

    3. Step 3

      Meanwhile, cook the barley in a large saucepan of boiling water for 25 mins or until tender. Drain well.

    4. Step 4

      Combine the lemon, parsley, shallot, ¼ tsp salt and the remaining oil in a small bowl. Set aside for 10 mins to develop the flavours.

    5. Step 5

      Sprinkle barley over the cauliflower mixture. Spoon over the lemon salsa and sprinkle with almond and pistachio.