Plant-Based
All the flavours of Autumn in a rosemary root vegetable bowl with crisp cos, red apple and walnuts finished with a mustard vinaigrette.
1. Set oven to 220ºC.
Dice pumpkin, beetroot and potatoes (roughly 3cm dice). Chop rosemary leaves. Toss all together on a lined oven tray with 1 tbsp oil, salt and pepper. Roast for 20-25 minutes until tender.
2. Separate and rinse lettuce leaves. Slice apples and celery. Keep separate and set aside with olives and jerky.
3. Heat a dry frypan over medium-high heat. Roughly chop and add walnuts. Toast for 2-3 minutes. Remove and set aside to cool.
4. Combine 1/2 tbsp maple syrup, 1 tbsp mustard, 1 tbsp vinegar and 3 tbsp olive oil in a bowl. Set aside.
5. Arrange lettuce leaves in bowls. Fill with roast vegetables, salad and walnuts. Spoon over dressing to taste.
NOTES
Keep the beetroot separate on the tray to avoid staining.
2. Separate and rinse lettuce leaves. Slice apples and celery. Keep separate and set aside with olives and jerky.
3. Heat a dry frypan over medium-high heat. Roughly chop and add walnuts. Toast for 2-3 minutes. Remove and set aside to cool.
4. Combine 1/2 tbsp maple syrup, 1 tbsp mustard, 1 tbsp vinegar and 3 tbsp olive oil in a bowl. Set aside.
5. Arrange lettuce leaves in bowls. Fill with roast vegetables, salad and walnuts. Spoon over dressing to taste.
NOTES
Keep the beetroot separate on the tray to avoid staining.
Butternut pumpkin, 1/2 *
Beetroots, 2
Potatoes, 2
Rosemary, 1 sprig
Baby cos lettuce, 2 pack
Red apples, 2
Celery, 2 sticks
Green olives, 1/2 jar *
Vegan jerky, 1 packet
Walnuts, 1 packet (80g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, wholegrain mustard, maple syrup
Beetroots, 2
Potatoes, 2
Rosemary, 1 sprig
Baby cos lettuce, 2 pack
Red apples, 2
Celery, 2 sticks
Green olives, 1/2 jar *
Vegan jerky, 1 packet
Walnuts, 1 packet (80g)
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, red wine vinegar, wholegrain mustard, maple syrup
