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Home > Recipes > Roasted vegetable salad with caper dressing

Roasted vegetable salad with caper dressing

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Roasted vegetable salad with caper dressing

No ratings yet

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

  1. Preheat oven to 180C fan bake. Line a large roasting dish with cooking paper.
  2. Boil prewashed agia potatoes for 10 minutes and drain.
  3. 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.
  4. Roast for 25 to 30 minutes. Add tomatoes. Roast for a further 10 to 15 minutes.
  5. Cool to room temperature.
  6. 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.
  7. Place potato mixture on a platter. Add spinach leaves and drizzle with dressing. Gently toss and finish with cracked pepper, then serve.
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https://www.eatwell.co.nz/recipe/334/Roasted-vegetable-salad-with-caper-dressing/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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