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Warm Roast Vegetable Salad

Warm Roast Vegetable Salad

Preparation time : 10 minutes 
Cooking time: 40 minutes (plus cooling time) 
Serves 4
1/3 cup Edmonds Balsamic Dressing 
600g peeled pumpkin 
250g courgette  
1 red pepper, seeded and deveined
1 red onion, cut into wedges
1 tablespoon Rizzoli olive oil
50g rocket
1/4 cup pine nuts, toasted 
1. Preheat oven to 190C. 

2. Cut pumpkin, courgette and peppers into 3cm chunks. Place in a large baking dish with onion and oil. Stir to coat. Roast 40 minutes or until vegetables are tender. Cool.

3. Toss rocket with vegetables. Place in a shallow serving bowl or on a platter. Drizzle with dressing, then sprinkle with pine nuts.


1/2 to 3 tablespoons Edmonds Standard Flour
1 tablespoon pan juice in roasting dish    
1 cup water, liquid stock or vegetable water     

1. Pour off pan juice from roasting dish, leaving 1 tablespoon. Sprinkle flour into pan.  

2. Use 1 1/2 tablespoons for thin gravy and up to 3 tablespoons for thick gravy. Lightly brown the flour over a medium heat.     

3. Add the water slowly, stirring constantly. Stir until boiling. Season with salt and pepper to taste.

4. Pour into a warmed gravy boat or jug.  

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