SPANISH ROOTS WITH FETA WHIP
SPANISH ROOTS WITH FETA WHIPThis hearty salad celebrates winter in all its glory by using swedes, parsnips, kumara, pumpkin, carrot and beetroot. You can use any winter vegetables that you have on hand. If you can’t find preserved lemons, you can use the zest of a fresh lemon.
(vegetarian, gf)Serves 6 to 8 ½ cup (100g) PUY LENTILS (French green lentils)
2 BEETROOT skin on, cut into thin wedges
1.5 kg mixed WINTER VEGETABLES (see note above) skin on, cut into chunky wedges
2 tbsp OLIVE OIL
3 tsp SMOKED PAPRIKA
2 tsp CUMIN SEEDS
2 tsp FENNEL SEEDS
1 PRESERVED LEMON, skin only, finely diced
1 tsp SALT and freshly GROUND BLACK PEPPER
¼ cup (35g) SUNFLOWER SEEDS
¼ cup (40g) PUMPKIN SEEDS
2 cup (120g) CAVOLO NERO or KALE, roughly chopped
½ cup (20g) ITALIAN PARSLEY, roughly chopped
FETA WHIP DRESSING
½ cup (125ml) UNSWEETENED NATURAL YOGHURT
¼ cup (60ml) WATER
½ tsp CUMIN SEEDS, toasted
1 clove GARLIC, peeled, crushed and finely chopped
1 tbsp LEMON JUICE
Preheat oven to 200°C.
Lightly oil 2 large roasting dishes.
Place all the vegetables in a large mixing bowl; add the olive oil, spices, preserved lemon, salt and pepper. Toss the vegetables until they are well coated in the spices and seasoning. Transfer the mix onto the prepared roasting dishes and place into the oven to roast for 30 minutes.
Then add the sunflower and pumpkin seeds and roast for 5 - 10 minutes longer or until the vegetables are nicely roasted and the seeds are toasted. To cook the lentils:
place a saucepan half-filled with hot water over a high heat. Add the lentils, bring to the boil then reduce the heat and simmer for 15 - 20 minutes or until the lentils are tender. Remove from the heat, drain well and set aside. To prepare the dressing:
place all the ingredients into a blender and blend until smooth. To serve:
on a large serving platter, layer the vegetables with lentils, cavolo nero and parsley. Drizzle the dressing over as you layer. Drizzle over some of the dressing over the top. Serve any remaining dressing on the side.
Delivery Info For Catering
Our 'Delivery System' uses your post code to work out the cost of delivery.
The Rates & Zones Are:
Local Area - $15 - Grey Lynn & Ponsonby - Postcodes 1021, 1011
Zone 1 $25 The CBD - Postcode 1010 - due to the terrible traffic congestion in the CBD please be kind & patient with our drivers, we cannot control the traffic - it is in your best interest to select a delivery time that is at least 35 minutes earlier than when you are planning on serving the food & let us know if there is a loading bay or park we can use to unload the catering.
Zone 2 $25 - Postcodes 1022,1023,1024,1025,1026, 1050,1051,1052
Zone 3 $35 - Postcodes 0600, 0602, 0618, 0614, 0610, 0612, 1041, 1042, 1061, 1060, 1072, 1071, 2010, 2012, 2014, 0604, 0626, 0627, 0622, 0624, 0642, 0620, 0630, 0629, 0632, 0645, 0641
Please Note: these are the only areas we are delivering to at present. If you are further afield and your postcode is not listed, please give us a call and ask to speak to our Catering manager as we may be able to help by arranging a courier for you - 09 3606159
There is a minimum spend of $60 for any delivery.
If your address postcode doesn't match any of the above you will see an error message when you go to pay that will look like this....
To solve this issue ring us and let us know that you are not in our delivery zones and we will either offer to book you a driver/courier with the applicable charges. Or you can make an order from the 'Curbside Pickup Menu' instead and come collect your order from us.