Entertaining

Roast vegetables, greens and grains with honey lemon dressing

Name: Roast vegetables, greens and grains with honey lemon dressing recipe
Yield: 4
Ingredients: 1 bunch baby red beetroots, trimmed, halved; 1 bunch heirloom baby carrots, trimmed; 1 large sweet potato, cut into long wedges; 1/4 bunch kale leaves, stems removed, leaves torn; 1 red onion, shaved (we used a mandoline); 1/3 cup (80ml) extra virgin olive oil; 2 tbs chermoula spice; 1 cup store-bought pre-cooked pearl couscous or mixed grains; 1/2 cup (125ml) lemon juice; 3 garlic cloves, crushed; 2 1/2 tbs runny honey; 1 tbs finely chopped lemon thyme; 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle

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by Dominic Smith

Jan 24, 2020

This light meal is perfect for meal prep, or as a delicious side salad when entertaining.

1 bunch baby red beetroots, trimmed, halved
1 bunch heirloom baby carrots, trimmed
1 large sweet potato, cut into long wedges
1/4 bunch kale leaves, stems removed, leaves torn
1 red onion, shaved (we used a mandoline)
1/3 cup (80ml) extra virgin olive oil
2 tbs chermoula spice
1 cup store-bought pre-cooked pearl couscous or mixed grains

Honey lemon dressing

1/2 cup (125ml) lemon juice
3 garlic cloves, crushed
2 1/2 tbs runny honey
1 tbs finely chopped lemon thyme
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle

Method

1.

Preheat the oven to 200°C.
2.

To roast the vegetables, place the vegetables onto 2 large rectangular oven trays, making sure to group vegetables of similar sizes and shapes together for even cooking. Drizzle with olive oil, scatter with chermoula spice and season to taste. Roast for 50-55 minutes until cooked through.
3.

Meanwhile, for the dressing, place all ingredients in a small bowl, season to taste and whisk to combine.
4.

Place the silverbeet, kale and onion in a large bowl and drizzle over one-quarter of the dressing, season to taste and toss to combine. Leave to stand for 30 minutes before serving.
5.

Place the roasted vegetables and marinated silverbeet and kale in a large bowl, season to taste and toss to combine. Place vegetables and greens on a large platter and scatter with pearl couscous or mixed grains. Drizzle with remaining dressing. Serve immediately.