Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

There is plenty of good buying now on fresh late summer vegetables like courgettes and capsicums, add carrots and pumpkin to the mix and you have the finest mix of flavours for a delicious roasted vegetable salad.

A few recipes ago we talked about slow cooking and how it brings out the flavour in the food. The secret to this salad is in the preparation and cooking of each vegetable separately with its own seasoning and oil, then mixing them together when served.

Taking time to prepare meals is something that seems to have gone out the window these days with all the pressures of modern life and the ‘get it now' generation. That is why studies of longevity in poorer countries show that simple, but nutritious diet and a stress- free life contribute to a longer life.

This Rustic Mediterranean roast vegetable salad is one of our most popular salads we sell at another green world – finished with avocado oil and balsamic dressing, its combination of flavours go well with cold cuts of meat or as a side order to your late summer barbecue.

Mediterranean roast vegetables
Makes a big bowl for 6 to 8 people

Ingredients

500g carrot, peeled, chopped chunky roll cut (that's where you roll the carrot around as you chop so they form interesting shapes)

200g peeled parsnips, chunky roll cut

1kg fresh courgettes, chunky roll cut

2 red and 2 green capsicums, cut into wide slices

1kg approx cut pumpkin, large sticks or cubes

1kg approx kumera, scrubbed so skin is bright purple, cut into chunky chips

2tbsp chopped fresh dill

2tbsp chopped fresh parsley

2tbsp chopped fresh mint

1tbsp chopped fresh or dried oregano

1/2tsp chopped fresh rosemary

Olive oil, avocado oil, sea salt, freshly ground black pepper and balsamic vinegar.

Method

Roast off the carrots and season with the chopped dill and half the parsley, a splash or more of olive oil, salt and pepper for half an hour then add the parsnips. Cook for another hour on 180 degrees, turning occasionally in their juices.
Roast off the pumpkin seasoned with the rest of the parsley and all of the oregano. A good splash of avocado oil and freshly ground pepper for 20 minutes or until browning and fully cooked. Do the same with the kumara except add the rosemary this time. Next, roast the courgettes and capsicums in olive oil, salt and fresh black pepper and the mint. This goes best bumped up to 200 degrees for about 25 to 30 minutes.

Open the oven door from time to time to let the steam escape and once everything is cooked, cool down completely before mixing together. To dress the salad, use a wide dish to avoid squashing. Add about 2tbsp of balsamic with 5tbsp of avocado oil, spoon over and mix carefully.