Roast vegetables, goats cheese, radicchio, almonds, aged balsamic
Ingredients
200g Roast summer vegetables
50g Steamed tricolour quinoa
8g Olive oil
22g Goats cheese crumbled
3g Aged balsamic
15g Toasted flaked almonds
28g Castelfranco, Radicchio & Treviso mix
1g Molden salt
1g Cracked black pepper
MOP
- Warm the summer vegetables till they are just passed room temperature
- In a mixing bowl combine all ingredients (half of the greens mix) ensuring they are well dressed and seasoned
- Place all ingredients into a salad bowl and finish with the remaining greens mix, toasted flaked almonds & goats cheese.
Roast summer vegetables
Ingredients
250g Courgette green
125g Courgette yellow
250g Delicia squash, skin on, seeds removed
125g Celeriac
25g Garlic, sliced
15g Vegetable oil
150g Jersey royals, steamed until fork tender but not falling apart
100g Spring onion, sliced into long pieces (green stalks and white)
150g Tenderstem broccoli, stalks cut in half on an angle
- Combine the first set of ingredients in a gastro tray and mix well ensuring to season with salt and pepper
- Roast in the oven @ 170c until fork almost fork tender. At this point add in the second set of ingredients and cook until everything is tender but not over cooked. Chill immediately and reserve till needed in service. Use this veg for the side and the salad
Waiters Notes
Warm roasted vegetable salad, quinoa, aged balsamic, flaked almonds & goats cheese.
Allergies Sulphites, Nuts - almonds, Dairy