Roasted vegetable salad with caper dressing
Publication: NZ Woman's Weekly
This quick and delicious salad is great alongside mains and perfect for the whole family
Ingredients
| 16 | Agria potatoes |
| 1 | Red onion |
| 1 | Red capsicum |
| 2 Tbsp | Extra virgin olive oil |
| 1 | Yellow capsicum |
| ½ cup | Cherry tomatoes |
| 1 | Lemon |
| 1 Tbsp | Capers |
| 1 Tbsp | Flat leaf (Italian) parsley |
| 2 cups | Baby spinach |
Directions
- Preheat oven to 180C fan bake. Line a large roasting dish with cooking paper.
- Boil prewashed agia potatoes for 10 minutes and drain.
- Place red cherry potatoes, sliced red onion, yellow and red capsicums,deseeded and thickly sliced and 1 tablespoon of oil in a dish. Sprinkle with salt.
- Roast for 25 to 30 minutes. Add tomatoes. Roast for a further 10 to 15 minutes.
- Cool to room temperature.
- Place lemon juice of 1 lemon, chopped drained babycapers, chopped Italian parsley and remaining oil into a screw-top jar. Secure lid and shake to combine.
- Place potato mixture on a platter. Add spinach leaves and drizzle with dressing. Gently toss and finish with cracked pepper, then serve.
https://www.eatwell.co.nz/recipe/334/Roasted-vegetable-salad-with-caper-dressing/
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