Sunday, 29 July 2012

Winter Warmers: Warm Veg Salad

Serves: 4
Prep time: 25 mins
Cooking time: 40 mins
Oven temp: 220°C

750g Mediterranean baby potatoes, halved
1 small butterbut, peeled and sliced
250g button mushrooms
6 large plum tomatoes, quartered
8 thick strips smoked pork
30ml avocado or olive oil
Juice and rind of 2 lemons
1 red chilli, deseeded and chopped
150ml Blugarian yoghurt
100ml fresh coriander, shopped
2 avocados, sliced

  1. Boil the potatoes in salt water until just soft, drain and add them to the butternut, mushrooms, tomatoes and smoked pork in a roasting tray. Add the oil and juice and rind of 1 lemon, and season to taste. Bake for 25 – 30 minutes until cooked.
  2. Beat the chilli, coriander, yoghurt, lemon juice and rind together. Divide the veggies and pork into four bowls, top with avo slices and serve with the yoghurt sauce.

This recipe originally appeared in the August 2012 issue of home

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