Warm roast veggie salad with lemony lentils

Ingredients

• 4 kipfler potatoes, halved lengthwise
• 2 red onions, unpeeled, quartered
• 8 baby carrots, peeled
• 500g cauliflower, cut into florets
• 4 garlic cloves, unpeeled
• 8 sprigs thyme
• 4 tbsp olive oil
• 400g canned lentils, drained
• 2 tbsp lemon juice or vinegar
• 1 tbsp honey
• 1 tsp ground cumin
• Sea salt and pepper
• 100g baby spinach leaves
• Half a lemon, finely sliced

Method

Heat oven to 200C. Toss potatoes, onions, carrots, cauliflower, garlic cloves and half the thyme in two tablespoons of olive oil and arrange in a roasting pan. Bake for 35-40 minutes until tender.

Heat lentils in a pan with half a cup of water until boiling, then drain and toss in remaining olive oil, lemon juice, honey and cumin, and season with sea salt and pepper.

Arrange potatoes on each dinner plate, scatter with spinach leaves and top with baby carrots and cauliflower. Peel the ''petals'' away from the onions and scatter over each plate.

Spoon the lentils on and around the vegetables and serve with lemon slices and remaining thyme sprigs

Roast carrots with potato and pistachio salad

To be served with roast chicken

2tbsp cumi seeds, roughly ground
1/2 bunch thyme, leaves picked
4 finely sliced cloves garlic
1 tbsp dijon mustard
zest and juice of 1 lemon
olive oil (60 ml)
1.5 bunches of small dutch carrots, peeled, tops left on
1 kg small whole chat potatoes
50ml sherry vinegar
1/2 cup currants
3 tbsp mayonaise
3 tbsp sour cream
1/2 bunch flat leaf parsley, leaves picked
salt flakes and black pepper to season
120g pistachios chopped
3 sprigs dill to serve

1. preheat oven to 200C . Combine cumin, thyme, garlic, mustard, lemon zest and jice and pepper and oil in a bowl. Coat carrots and roast for 1 hour.
2. Boil potatoes in salted water until just tender. Drain and cool. Put vinegar in a pan and bring to the boil. Add currants and simmer for 1 min. Set aside and let currants swell.
3. Combine mayo, sour cream and parsely in a bowl and season. Add potatoes and toss to coat. Serve potato salad alongside carrots (and chicken) sprinkle over pistachios, dill and currant sauce.

Roasted eggplant with garlic and mint

2 medium eggplants, cut into 5mm thick slices
1 tsp salt
4 tbsp olive oil
6 cloves garlic, peeled, sliced
1 small red chilli, finely chopped
juice of 1 lemon
1/2 cup vegie stock
black pepper to season
1 bunch mint, leaves picked, roughly chopped

1. Preheat oven to 200C. Salt and dry eggplant.
2. Brush an oven tray with oil and arrange eggplant on tray. Scatter with garlic, chilli and tomato. Sprinkle with remaining oil and roast for 20-25 minutes.
3. Arrange eggplant in an oven proof dish. Put lemon juice and stock in a small bowl, season with pepper and mix to combine. Pour over eggplant. Cover with foil and stand for at least 30 minutes, scatter mint over eggplant, reheat and serve warm.

Roasted Red Onions with Garlic Mash

Preheat Oven to 160 C. Cut 4 medium onions in half through the stem. Remove outer layer of skin. Place onions in a baking dish lined with baking paper. Drizzle with 1 tblsp of olive oil and 1 tblsp of balsamic vinegar. Roast for 35-40 mins until soft. Add 6 cloves of unpeeled garlic to the baking dish for the last 20 mins of roasting time.

Boil 1 kg of peeled and chopped potatoes until tender. Drain and return to saucepan, add 1/2 cup of cream and 40g of butter. Season with salt and pepper and mash. Squeeze the garlic flesh from the skins into mash and stir through. Serve garlic mash and onions with a drizzle of olive oil.

Roasted vegetable tart

1 garlic clove
1 tbsp capers
1 leek
2 desiree potatoes
1 red onion
2 zucchini
3 roma tomatoes
olive oil
1 tbsp balsamic vinegar
2 cups plain wholemeal flour
1 tsp baking powder
1/2 cup grated parmesan
1/2 cup extra virgin olive oil
1/3 cup cold water
extra flour for kneading
extra cup grated parmesan

1. preheat oven to 200C. Line a large oven tray with baking paper. Peel and crush garlic clove with capers until a paste.
2. Thinly slice leek and put in a large bowl. Cut potatoes into paper thin slices and add to leek. Cut oinon and zucchini into rounds and tomatoes into 1cm thick slices and add to leek. Add 1 tbsp olive oil and vinegar and toss to combine. Spread vegetable mixture on prepared tray and bake for 15-20 minutes.
3. Sift wholemeal flour and baking powder into a large mixing bowl, add grated parmesan and stir to combine. Make a well in the centre of the dry ingredients, add the extra virgin olive oil and water, and mix to form a stiff dough. Turn the dough out onto a lightly floured surface and knead into a ball. Wrap in plastic and refrigerate for 10 mins.
4. Brush the base and sides of a 26cm springform tin with olive oil. Roll out pastry between 2 sheets of plastic into a 5mm thick round, large enough to completely line the tin. Removing plastic, turn pastry into tin. Spread paste over pastry base and top with roasted vegies. Sprinkle over extra parmesan and fold in any overhanging pastry. Bake for 25-30 mins or until pastry is golden and crisp. Serve immediately.

Haloumi and chargrilled vegies on vienna

1/2 cup of mint leaves, finely chopped
1 long red chilli, finely chopped
1 tsp sumac
1 tbsp olive oil
200g haloumi
1 medium eggplant, thinly sliced lengthways
2 red capsicums, deseeded and quartered.
1/4 cup olive oil
vienna loaf sliced and toasted

1. Preheat oven to 200C. Put mint, chilli, sumac and olive oil in a bowl and stir until well combined. Add haloumi and gently stir until well coated with marinade. Set aside.
2. Line 2 oven trays with baking paper. Arrange eggplant and capsicum slices, brush with olive oil and bake for 20-25 minutes until cooked through.
3. Heat a chargrill pan. Add marinated haloumi slices and cook for 1 minute on each side or until charred. Put a slice of toast on a plate and top with roasted eggplant and capsicum and finish with haloumi slices.