SALAD OF SPRING ROASTED VEGETABLES

for 4 people

2 lb of young potatoes of equal size
1 bunch of radishes
4 large brown mushrooms
1 red onion
neutral oil like canola or grapeseed
young garlic clove
salt and pepper
sprigs of thyme
sage leaves 

for serving

 hummus with fava like here
cold pressed flaxseed oil
chives
fresh herbs : thyme, parsley and dill
pecorino or Parmesan cheese, shaved
flowers of blooming kale, arugula or thyme

I am in a mood for doing some easy stuff in the kitchen recently: baking brioche, making ice cream, and roasting veg. This salad of roasted vegetables, especially potatoes is my favorite. I like mixing roasted potatoes with some pesto or hummus like here. To the roasted potatoes I added roasted mushrooms and radishes. They added a lot to the ovaral taste of the salad! So, the vegetables can be roasted in the morning, when it is still cold or just grilled later on, right before the dinner. Can be eaten at room temperature or warm. Will be a perfect meal by itself or as a side dish to the dinner. Creamy roasted potatoes, intense mushroom and still crunchy radishes, combined with fresh herbs and sharp kale flowers. Perfection!

Enjoy!

Lilia,
xoxo

Wash the potatoes thoroughly, tranfer them into the  steamer pot, add water at the bottom with some salt and cook until soft. Cool them and squeeze in order to flatten them slightly. If bigger  cut the potatoes in half.  On a baking sheet arrange the potatoes, cleaned mushrooms, radishes cut in half and the onion slices.  Season the vegetables with salt and pepper, sprinkle with oil, add garlic and herbs.  Bake in the oven preheated to 180 degrees for about 30 minutes until the vegetables are tender and lightly browned around the edges. At the bottom of the plate smear a tablespoon of hummus or ready made pesto, on top of the hummus arrange the roasted  potatoes, mushrooms, radishes and onions. Sprinkle with flax seed, scatter fresh herbs and shaved pecorino cheese on top and decorate with flowers.

 

 

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