Roast – Daily Gluttony

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

1 packet of McCain Baby Carrots – cooked as per packet instructions
3 tbs olive oil
1 tsp ground cumin
1 tsp sumac
1 tsp raw sugar

Ingredients – Salad

250g baby spinach
1 small Spanish onion – halved and sliced
Seeds of 1 pomegranate
½ cup of Bombay mix

Ingredients – dressing

1/3 cup coconut milk
Zest of 1 lime
Salt and pepper

Method

Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
Drizzle dressing over the top of the salad and serve immediately.

Image: Gourmet Traveller http://bit.ly/15JFCsP

The final weekend of the NRL season is here and what better excuse to fire up the barbie?! This year, ditch the bulk-buy snags and horrible, artificially flavoured chicken kebabs for a delicious char-grilled chorizo roll. Served with two yummy sauces and salad sides, these rolls are sure to be a hit.

Ingredients

6 fresh smoked chorizo – if you use fresh chorizo you may need to increase your cooking time
6 soft torpedo rolls, split lengthways
Rocket

Ingredients – Roast tomato salmorejo

500 gm (about 2 punnets) cherry tomatoes
90 ml extra-virgin olive oil
90 gm coarsely torn crustless sourdough bread
2 garlic cloves, finely chopped
2 tbsp sherry vinegar

Ingredients – Salsa vinagreta

40 gm tiny salted capers, rinsed
1 hard-boiled egg, coarsely chopped
2 garlic cloves, finely chopped
2 cups (firmly packed) flat-leaf parsley
½ cup (firmly packed) oregano
200 ml extra-virgin olive oil
50 ml white wine vinegar

Method

For roast tomato salmorejo, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with 30ml olive oil, season to taste and roast until dark golden (8-10 minutes), transfer to a food processor. Combine bread in a small bowl with 60ml cold water, stand until soft (2-3 minutes). Add to food processor with garlic, process until smooth, then, with motor running, add remaining oil in a thin steady stream until emulsified. Add vinegar, season to taste, process to combine. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
Meanwhile, for salsa vinagreta, process capers, egg and garlic in a food processor until finely chopped. Add herbs, process until coarsely chopped, then, with motor running, add oil in a thin steady stream and process to a fine paste. Add vinegar, season to taste and set aside. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
Preheat a char-grill or barbecue to high heat. Cook chorizo, turning occasionally until browned (6-8 minutes). Split lengthways, then stuff into rolls and serve with wild rocket, salsa vinagreta and tomato salmorejo.

Best washed down with an icy cold beer!

Enjoy!