Roast oregano vegetables with olive tapenade

Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar_border
Golden roast potato salad with green beans and crunchy flaked almonds, dressed with lemon, parsley and served with olive tapenade for dipping.
1. Set oven to 220ºC. 
Halve potatoes and tomatoes. Slice capsicum. Drain the jackfruit. Toss together on a lined oven tray with 2 tsp dried oregano, 1 tbsp oil, salt and pepper. Roast in oven for 15-20 minutes until potatoes are just tender.

2. Drain the olives and blend together with 1 crushed garlic clove, 1 tbsp vinegar and 2 tbsp olive oil until smooth. Season with salt and pepper.

3. Trim and halve beans. Remove tray from oven and toss the beans through the vegetables. Scatter over almonds. Return to oven for 5 minutes until potatoes are tender.

4. Thinly slice spring onions and roughly chop parsley. Toss with 1/2 lemon zest, 1/2 juice (wedge remaining) and 3 tbsp olive oil. Scatter over vegetables on the tray.

5. Divide roast vegetable salad among plates or bowls. Serve with olive tapenade for dipping and lemon wedges.

NOTES
You can also add other dried herbs such as thyme or rosemary to the roast potatoes.
Baby potatoes, 800g
Cherry tomatoes, 1 bag (200g)
Yellow capsicum, 1
Jackfruit, 400g
Green olives, 1 jar
Green beans, 1 bag (250g)
Flaked almonds, 1 packet (40g)
Spring onions, 1/3 bunch *
Parsley, 1 bunch
Lemon, 1

FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, dried oregano, garlic (1 clove), white wine vinegar