Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Roasted Butternut, Potato & Rocket Salad – drizzled with a balsamic glaze

Today I have one of my absolute favourite combinations…rocket leaves and a balsamic glaze. What I love about rocket leaves is the feisty peppery tone along with a fresh crisp bite.  There is also something insanely delicious about roasted butternut and potatoes, paired with a rich buttery avocado along with some juicy mini Italian tomatoes – adding to this gluttonous plate of gloriousness is a few slices of red onions, a pinch of chilli flakes and a generous drizzle of balsamic vinegar reduction/glaze…m mm mmm.  How about that 😉 A hearty, super salad.

roasted-butternut-potato-rocket-salad-by-videhi

Preparation:  15 minutes     Baking time:  20-30     Serves:  1

INGREDIENTS

1 small butternut 400g – peeled and cubed

1 small potato – washed and cubed

Olive oil

Salt

1 cup (250ml) balsamic vinegar

1 ½ tbsp. (22.5ml) brown sugar

40g Rocket leaves – washed & dried

½ Avocado – peeled, stoned and cubed

8-10 mini Italian tomatoes cut into halves

1 small red onion finely sliced

1 tbsp (15ml) pumpkin seeds

1 tbsp (15ml) sunflower seeds

Pinch of chilli flakes

This is how 🙂 

Preheat the oven at 200 C.

Toss the butternut and potato with olive oil in a large bowl.  Season with salt.  Arrange the coated squash and potato on a baking sheet.

Roast in a preheated oven until butternut and potato is tender and lightly browned.  Turn over once bake in total for 20 – 30 minutes.

While the butternut and potato is baking,

Mix the balsamic vinegar and sugar in a saucepan or small pot.  Cook the mixture down on medium heat, stirring continuously until it starts to thicken 10 – 15 minutes.   The consistency should be slightly viscous and just about hold to a spoon.  Keep aside and allow to cool.
To assemble this salad, on a big plate scatter the roasted butternut, potato, rocket leaves, avocado, tomatoes, a few onion slices, pumpkin and sunflower seeds.

Add a pinch of chilli flakes.

Finely drizzle with the balsamic glaze – ½ – 1 tsp (2.5ml – 5ml) should be sufficient for this quantity.

Store the balance of the balsamic reduction in an air tight container.  You can use this on other salads.

Top Tip:                                                                                                                                                                                   —–  You may serve this entire salad on a bed of cous cous or quinoa                                                                         –  Double the ingredients according to the number of servings

 

Balsamic glaze

balsamic-reduction

 

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