Vegetable Salad (Served Warm or Cold)

For the many of us planning and preparing for our Christmas gatherings, this vegetable selection just sings with goodness and is sure to be a hit at the festive table.  A combination of roasted and saute′d greens with the wonderful added sweetness of the Japanese Pumpkin.  This dish is sure to be a wonderful accompaniment to your selection of meat dishes.  This array of vegetables can be served warm for those living in the Northern Hemisphere and for us in the Southern Hemisphere served cold or at room temperature.  I would also like to share a link for a couple of my other recipes which you may enjoy over the festivities.

Ingredients
1 kg Japanese Pumpkin (Kent)
500 grams Brussels Sprouts
600 grams Broccoli
300 grans Euro Beans
3 Anchovies (roughly chopped)
1 clove Garlic (crushed)
Extra Virgin Olive Oil
Salt & freshly ground black pepper

Preparation Time:    20 minutes
Cooking Time:    30-40 minutes
Serves:    6-8 people (approximately)

Preheat the oven to 200°C for approximately 15 minutes.  Grease 2 large baking trays and line with baking paper.

Thoroughly wash all the vegetables, pat dry the skin of the pumpkin and cut into neat wedges leaving the skin on. Arrange the pumpkin wedges on the tray and drizzle with olive oil. Trim the ends of the Brussels Sprouts and place on the other tray.  Drizzle olive oil add a little salt and pepper, place both trays in the oven to roast.  After 20 minutes the sprouts will be ready to take out of the oven.  Leave the pumpkin to roast a little longer until it browns around the edges this may take about 30 to 40 minutes.  Remove from the oven and you are ready to serve.

Cut the broccoli into florets and top and tail the beans, then cut them into 1.5 inch pieces.  Place a pan over medium heat, add the olive oil.  When the oil is hot enough add the garlic and anchovies (whole or roughly cut into a few pieces).  Saute′ for a few minutes however, do not let the garlic burn.  Turn the heat down a little, then add the broccoli and beans.  Stir to coat all the vegetables and cover stirring occasionally until soft and thoroughly cooked through.  Add salt and pepper to your liking.

As a serving suggestion you may wish to keep these vegetables separate e.g., broccoli and beans together, the pumpkin and Brussels sprouts together. Arrange them on a large platter, drizzle a little extra virgin olive oil, salt, pepper and serve.

Some Additional Recipes for the Festive Season

A selection of vegetables roasted that can be served warm or cold.   You will find the recipe at this link.  https://milankasfinefood.com/2016/04/02/slow-roasted-shoulder-of-pork/

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For something cool and refreshing for those living in the warmer climate.  You will find the recipe at this link.   https://milankasfinefood.com/2016/08/29/simple-healthy-d…el-salad-arugula/

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For those that love something a little French.  You cannot go past this memorable Rustic French Onion Tart.  https://milankasfinefood.com/2015/03/30/rustic-french-onion-tart/

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Enjoy!

2 thoughts on “Vegetable Salad (Served Warm or Cold)

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