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Silvia Colloca's roasted vegetables and chickpea salad

Name: Silvia Colloca's roasted vegetables and chickpea salad
Yield: 4
Ingredients: 1 cauliflower head, sliced into 4–5cm pieces; 6 small parsnips, peeled and halved lengthways; 1 bunch Dutch or heirloom baby carrots, halved lengthways; 4 French shallots, peeled and cut in half; 1 garlic bulb, halved; ²⁄³ cup (160ml) extra-virgin olive oil, plus extra for drizzling; ¹⁄³ cup balsamic vinegar; 2 x 400g cans of chickpeas, rinsed and drained; 1 bunch chives, finely chopped; ½ bunch parsley, leaves torn

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Rescue those vegies wilting at the back of the crisper, toss them in vibrant extra-virgin olive oil, then simply roast, add chickpeas, et voila! Dinner tonight and lunch tomorrow are done.

1 cauliflower head, sliced into 4–5cm pieces
6 small parsnips, peeled and halved lengthways
1 bunch Dutch or heirloom baby carrots, halved lengthways
4 French shallots, peeled and cut in half
1 garlic bulb, halved
²⁄³ cup (160ml) extra-virgin olive oil, plus extra for drizzling
¹⁄³ cup balsamic vinegar
2 x 400g cans of chickpeas, rinsed and drained
1 bunch chives, finely chopped
½ bunch parsley, leaves torn

Method

1.

Preheat oven to 200°C. Line 2 oven trays with baking paper. Toss the cauliflower, parsnip, carrot, shallots and garlic in a bowl with half the oil and vinegar. Season with salt and pepper and roast for 45 minutes or until golden. Add the chickpeas and toss through the vegetables. Roast for a further 10 minutes or until the chickpeas are beginning to crisp.
2.

To serve, arrange the vegetables on a platter and scatter with the herbs. Combine the remaining oil and vinegar and serve on the side.