Sunday, 26 February 2012

Roasted Vegetable & Rye Cob Salad with Pickled Onions

One of the lovely things about the south coast is the abundance of local produce. Since I harvested potatoes the day before we left we took some with us, but a trip to the homegrown & handmade market on Sunday resulted in a lovely pumpkin and a really good rye cob. Cooking is on the fly while away, so I've been trying to get a little inventive with the little we have. Last nights result was this (sounds like the lottery doesn't it?) Pumpkin and potato, par boiled, and cut into chunks for roasting, halved pickled onions, some black olives, garlic, some toasted cob pieces, drizzled with lemon extra virgin olive oil and some black pepper (the Bodalla Dairy double cream brie on top was an optional extra). It was pretty good, the pickled onions went  sweet when roasted with the veg, and the olives were a nice salty contrast, so I'll be making it again, maybe with some fresh chopped herbs as well.

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