There are just some flavours that work so well together, this salad is a favourite as it is perfect with a Summer BBQ or an everyday family dinner. Summer on a plate!
Grocery day is one of my favourite days for one simple reason, I love unloading the groceries and for a whole day feeling like we are on top of things, the kids have healthy good food to eat, we have plenty of ingredients to make all manner of things. Now to be fair this literally lasts for only a few days before all the fresh goodness of fruit and veges is gone and there are too many ingredients and not enough food if you get my drift!
Countdown Supermarkets have again partnered with me late this Summer to remind you that the produce aisles are so full of delicious goodness year round. These summer salads we enjoy so much can be modified and adapted depending on what is in season and there is much more to salads than iceburg lettuce, tomato and egg! The fruit options are fabulous too and you can easily stock up on so many different produce items before you head any further into the store. There are still lots more warm evenings to enjoy a BBQ or family dinners outdoors.
And it is not just vege salads! Recently we have been enjoying a dessert salad of sliced stone fruit along with grapes, kiwifruit etc with a little greek yohurt and runny honey drizzled over the top. It is so so good and again you just use what your family loves!
I love this salad as it uses ingredients that can last a little longer in the pantry or fridge and you can make it later in the week. But it still brings a gorgeous flavour hit to your meal. It is beautiful with BBQ, to take to any pot luck or with lamb or chicken midweek. I just adore the sweetness of orange kumara, but you can really use any here.
The kumara, carrots and honey are sweet, the spring onion and orange add some tangy-ness and the pine nuts create a lovely nutty texture. And the mint or coriander makes each mouthful a little bit more alive than if it were missing. You could easily add bacon if you were wanting to make this salad into a meal, simply crisp some up in the oven and crumble it straight in, and a little feta always is a hit with these flavours too!
This is such an easy recipe, the flavours of roasting the kumara and carrot together with the honey and olive oil are gorgeous on it’s own so if you are not keen on the dressing you can easily leave it off completely! You can make this one ahead of time too, so you can prepare it earlier in the day and pop into the fridge. Onto the recipe, it is quick and simple, I hope you enjoy!
- 650 grams (approx) Orange Kumara (Sweet Potato)
- 2-3 Large Carrots
- 1 Tablespoon Olive Oil
- 1 Tablespoon Runny Honey
- Salt & Pepper
- 2 Spring Onions
- Mint Leaves
- 2 Oranges
- 2-3 Tablespoons Pine Nuts (toasted)
- 1 Tablespoon Wholegrain Mustard
- ½ teaspoon White Wine Vinegar or Lemon Juice
- ½ teaspoon Olive Oil
- Preheat Oven to 200C
- Line a baking tray with baking paper
- Peel and dice the kumara and slice to 3cm or 1 inch pieces
- Peel and slice the carrots to 1 cm pieces
- Add these vegetables to the baking tray and drizzle with olive oil and honey and carefully mix until fully coated
- Season lightly with salt and pepper
- Bake for 20-30 minutes, stirring gently every 10 minutes or so to check on them.
- Bake until just cooked through and starting to caramlise and remove from the oven and set aside.
- On a clean cooking tray add the pinenuts to the already heated oven, cook for 3-4 minutes watching often to ensure they do not burn until they are starting to become golden and remove from the oven straight away and set aside. .
- Finely slice 2 spring onions, just the green bits
- Finely slice up to 3 tablespoons of mint leaves
- Add the baked vegetables to a medium bowl, add the pinenuts, spring onions and mint to this and stir gently.
- With a sharp knife peel the orange skin and slice the orange in half then cut into ½cm slices and gently stir this through the vegetables
- In a small bowl combine the wholegrain mustard, white wine vinegar and olive oil and pour this into the vegetables and gently stir to coat.
- Serve the salad warm or cold, you can add extra pinenuts or finely sliced mint to the top before serving.
- Refrigerate if not using straight away.
Thank you so much to Countdown for partnering with me for this new recipe. There are so many ways to make fresh fruit and vegetables a big part of your day and celebrate the summer produce. What are your go to salads? Let me know in the comments below.
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Disclosure: Partnering with awesome companies from time to time helps maintain the upkeep of my personal blog. This recipe was developed while partnering with Countdown Supermarkets. The content and opinions are always my own.