Roast Veggie Caesar Salad with Dill Mayo

Roast Veggie Caesar Salad with Dill Mayo

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 17, 2017.

If you like your eggs soft boiled with a runny yolk, remove at 3 minutes and run under cold water. If you like them heard boiled, boil for 6 minutes.


Ingredients

Spring Roast Veggie Caesar Salad

  • 200g baby potatoes, scrubbed and diced 2cm
  • 200g Earth gems, cut any larger ones in half
  • 1 golden beetroot, scrubbed, ends trimmed, cut in half then cut into 1cm-thick wedges
  • 3 eggs
  • 1 tomato
  • 3 baby turnips
  • 2 stalks celery
  • ¼ cup roughly chopped Kalamata olives
  • 1 baby cos lettuce

Dill Mayo

  • ¼ cup mayonnaise
  • Juice of ½ lemon
  • 2 tablespoons finely chopped dill leaves and stalks
  • 2 gherkins, finely chopped

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss potatoes, Earth gems and beetroot with a drizzle of oil on prepared tray and season with salt. Roast for 20-25 minutes, until tender and golden. Turn once during cooking. Set aside and allow to cool slightly.
  2. While veggies roast, place eggs in a small pot and cover with water. Bring to the boil on high heat, reduce to a simmer (low-medium heat) and cook for 3 minutes for soft boiled (or 6 minutes for hard boiled). Drain and run under cold tap to cool. Peel and cut into quarters.
  3. Dice tomato 2cm, and thinly slice radishes and celery. Place veggies in a large bowl along with olives and set aside.
  4. In a small bowl, combine mayonnaise, lemon juice, dill and gherkins. Set aside.
  5. Separate cos lettuce leaves and tear into smaller pieces. Add lettuce and roast veggies to bowl with fresh veggies. Toss through half the dill mayo and season to taste with salt and pepper.
  6. To serve, divide Spring roast veggie Caesar salad between plates. Top with pieces off egg and dollop over remaining dill mayo. Season with lots of freshly ground black pepper.

Nutritional Information

Energy 2293 kj
548 kcal
Protein 23.2g
Carbohydrate 70.8g
Fat 15.2g