The best roast vegetable salad with sumac dressing

The best roast vegetable salad with sumac dressing

Everyone needs that go to roast vegetable salad, and here is mine. Serves four, but I usually double this and have left overs for lunch. 

Ingredients

  • 1 red onion cut into wedges
  • 1 bunch baby carrots
  • 1 bunch baby beetroot
  • Loose bunch of thyme
  • Olive oil (generous drizzle) 
  • 6 garlic cloves
  • 1/2 packet of Wild Fennel Co - root vegetable mix (available in my store)
  • 1 cup baby spinach
  • 1/2 handful of Italian parsley - loosely chopped
  • Half block feta = crumbed 

Sumac dressing 

  • 60 ml extra virgin olive oil (1/4 cup)
  • 1 1/2 lemons juiced
  • 1/2 teaspoon sumac
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon honey 

Method 

1. Preheat oven to 250C. Toss the first 6 ingredients together in a roasting pan, reduce temperature to 200 and roast vegetables until they are golden and caramelised ~ around 20 minutes. 

2. While they roast, juice the lemons, put ingredients together in a jar and shake. Season with salt and pepper and rest. 

3. Let the vegetables cool down and rest, add parsley and spinach, add dressing and toss to combine. Put onto a beautiful dish and garnish with the feta sprinkled over. Sometimes I bake the feta with the vegetables for t

Wine recommendation

3sixty2 Pinot Noir, Chardonnay or Sauvignon