By Cherie Metcalfe and featured in her new cookbook Potluck
Serves 4-6
This is one of those salads that works all year round. Just use whatever veggies are in season. Aim for a good mix of colour and texture and you’re sorted. In summer, fire up the BBQ and char eggplant, capsicum, onion and courgette for an easy,
flavour-packed salad.
Ingredients:
1kg baby potatoes, halved
2 large carrots, thickly sliced
1 large orange kūmara, cubed
1 red onion, cut into wedges
1 tablespoon olive oil
2–3 tablespoons Baple Macon
1–2 tablespoons Miss Maple
1 teaspoon Man Grind Flakes
250g streaky bacon
150g baby spinach or rocket
To serve
1/3 cup Miss Maple
Fresh Italian parsley, chopped
Extra cracked black pepper
Instructions:
Preheat the oven to 200°C fan bake. Line two trays with baking paper.
Toss the potatoes, carrots, kūmara and red onion with olive oil, Baple Macon, Miss Maple and Man Grind Flakes. Spread in a single layer.
Roast for 35–45 minutes, turning once, until golden, caramelised, and tender.
While the veggies roast, cook the bacon until deeply golden and crisp. Drain on paper towels and roughly chop.
Spread the spinach or rocket onto a large serving platter.
Top with the warm roasted vegetables, then scatter over the crispy bacon.
Drizzle with extra Miss Maple, then finish with fresh parsley and cracked pepper just before serving.
Finish with a generous sprinkle of Maple Bacon Nuts just before serving for extra crunch and sweet smoky flavour.
Serve slightly warm.
