ROASTED AUTUMN VEGE SALAD WITH HONEY & WHISKEY PECANS

ROASTED AUTUMN VEGE SALAD WITH HONEY & WHISKEY PECANS

Ingredients

  • 1 orange kumara
  • 1 small eggplant
  • 1 small red onion
  • 2 zucchinis
  • 2 capsicums (any colour)
  • 2-3 tablespoons olive oil
  • sea salt & pepper
  • 1 tablespoon chopped fresh rosemary
  • ½ bag baby spinach or rocket leaves
  • ¼ cup balsamic dressing
  • ¾ cup pecans, roughly chopped
  • 1-2 tablespoons honey
  • dash Proper 12 Irish Whiskey
Nourishing and packed with tasty vege, this salad is perfect for the cooler months. Serves 6.

Made to match with Proper Twelve Irish Whiskey. 

  1. Pre-heat the oven to 180°C and line a large roasting tray with baking paper.

  2. Cut all the vegetables into bite-sized pieces and toss with the oil, seasoning and rosemary. Arrange the vegetables in a single layer on the tray and roast for 15-20 minutes or until tender and golden on the edges.
  3. Meanwhile, toast the pecans in a small pan, then drizzle in honey and add whisky. Allow the pecans to start to caramelise. Transfer to baking paper and allow to cool.
  4. Gently toss the warm roasted vegetable with the greens and lightly dress with the balsamic, arrange on a platter and top with the crunchy whiskey nuts.

RECIPES Jo Wilcox; PHOTOGRAPHY Todd Eyre

Featured Drink

Proper Twelve Irish Whiskey 1L

Proper Twelve Irish Whiskey 1L

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Behind The Scenes of Making Proper Twelve Irish Whiskey

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Made To Match: Feed a Crowd

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