Recipe
Vegetable salad with spiced potatoes
vegetable salad, oven-roasted
spiced potatoes
radish
Vegetable salad, oven-roasted
carrots
zucchini
cauliflower
rapeseed oil
table salt
cucumbers
bell peppers, yellow
tomato vinaigrette
Tomato vinaigrette
tomatoes, peeled, seeded
tomato ketchup
red wine vinegar
olive oil
shallots
flat-leaf parsley, fresh
chives, fresh
chervil
tarragon, fresh
table salt
pepper, black, coarsely ground
lemon juice, fresh
Spiced potatoes
potatoes
table salt
spice blend for potatoes
Spice blend for potatoes
paprika powder, mild
cayenne pepper, ground
onion granules
curry, mild
Mix the spices together and store in a well-sealed container.
Production
Oven-roasted vegetables
Halve the carrots and zucchini and cut into slices about 8 mm thick. Cut the cauliflower into small florets and mix everything with oil and salt. Spread the vegetables on a baking tray and roast in the oven at 180°C for about 20 minutes without turning, until al dente. For extra crunch, add fresh vegetables such as cucumbers and peppers.
Tomato vinaigrette
Score the tomatoes on the round side and place them briefly in boiling water. As soon as the skin begins to loosen when cut, remove the tomatoes from the water and peel off the skin. Cut the tomatoes open and remove the seeds, leaving only the flesh. Cut the peeled and seeded tomatoes into small cubes and mix with oil, ketchup and vinegar. Finely chop the herbs and shallots and add to the mixture. Season to taste with spices and lemon juice.
Seasoning the potatoes
Cut the potatoes into 1 cm thick slices. First salt the slices on both sides, then sprinkle with the spice blend on both sides.
Baking
Bake in the oven at 180°C for about 30 minutes. Turn after 20 minutes and bake for another 10 minutes.
Arranging the salad
Use a divided reCIRCLE Menu bowl* for this salad. Fill the larger side with the salad and the other side with the potato slices and radishes. Chill the salad.
* Source of supply: www.recircle.ch, reCIRCLE BOX 2
Evaluation