the Breville Test Kitchen

Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Cook time: 1800 s
Total time: 5400 s
Yield: Serves 4-6
Ingredients: 450 g potatoes - peeled; 450 g butternut squash - peeled and cut into large pieces; 2 parsnips - peeled and cut into large pieces; ¼ cup (60 ml) olive oil - divided; 3 sprigs thyme; 1 tsp kosher salt; Freshly ground black pepper - to season; 2 beets - peeled and cut in half; 4 Tuscan kale leaves - stems removed and halved lengthwise; ⅓ cup (80 ml) olive oil; ⅓ cup (50 g) pepitas (pumpkin seed kernels); ¼ cup (40 g) dried currants; 1 tsp curry powder; ¼ tsp kosher salt; ½ cup (110 g) Essential Mayonnaise

Roasted veggies are delicious…but the chunky chopping is not. The Breville Food Processor effortlessly dices everything into perfect cubes for even cooking and a beautiful dish. A final slick of our jazzed up Essential Mayonnaise and a sprinkle of crunchy curried seeds brings it all together.

the Paradice™ 16

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1 hr 30 mins total time

30 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

450 g potatoes
peeled
450 g butternut squash
peeled and cut into large pieces
2 parsnips
peeled and cut into large pieces
3 sprigs thyme
Freshly ground black pepper
to season
2 beets
peeled and cut in half
4 Tuscan kale leaves
stems removed and halved lengthwise

For the curried seeds

¼ cup (60 ml) olive oil
divided
1 tsp kosher salt
⅓ cup (80 ml) olive oil
⅓ cup (50 g) pepitas (pumpkin seed kernels)
¼ cup (40 g) dried currants
1 tsp curry powder
¼ tsp kosher salt
½ cup (110 g) Essential Mayonnaise

Instructions

1
To preheat the oven, insert the wire rack into position 6. Set the oven to Roast, Convection, 205°C, Rotate Remind, for 35 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
2
Assemble the processor with the red dicing gearbox, dicing distributor, beige 16mm dicing grid and disk in the bowl and dice the potatoes, squash and parsnips. Transfer the vegetables to a large bowl. Add 3 tablespoons oil, thyme, salt and pepper and toss to coat. Spread the vegetables evenly over three-quarters of a roasting pan. Reserve the bowl with residual oil.
Tip: Attach the beige 16mm cleaning cap to the large pusher to push any vegetables caught in the dicing grid.
3
In the same processor bowl, dice the beets. Add to the reserved bowl with the residual oil and toss to coat. Place next to the vegetables in the pan.
Tip: Attach the beige 16mm cleaning cap to the large pusher to push any beets caught in the dicing grid.
4
Place the Tuscan kale in the bowl, add the remaining 1 tablespoon oil, season with salt and pepper and toss. Set aside.
5
Once preheated, place the vegetables in the oven and roast for 35 minutes. When the Rotate Remind signals, toss the vegetables, add the Tuscan kale and continue roasting until the kale has wilted and the potatoes and squash are tender. The beets and parsnips should still be slightly crunchy.
6
Meanwhile, make the curried seeds. Place a small saucepan over high heat and add the oil, when very hot add the pepitas and cook, stirring for 1 minute, or until they begin to pop. Add the currants, curry powder and salt, cook, stirring for 15 seconds, or until fragrant. Remove the pan from the heat and cool.
7
Strain the oil from the seeds. Add 2 tablespoons of the oil to the mayonnaise and stir to combine. Return any remaining oil to the seeds.
8
Spread the curried mayonnaise over the base of a serving platter. Top with the roasted vegetables, spoon over the curried seeds and serve.