Roasted Carrot w Confit Onions


I have a thing for roasted carrots & roasted onion, I do not think I am the only one with this problem. When we cook it as an accompaniment to a roast it is the best. When left for the next day, if you are lucky enough, it is equally as delicious. But it did need an extra element to cut through the olive oil, first we made the dressing with yoghurt, which worked very well.
Then we decided to try using another favourite, hummus, and thinning it out a little. This opened a whole lot of other possibilities, adding mint, zest, sesame, pine nuts, cashew and parsley.

500g Baby Carrots
300g Confit Baby Onions
1 Tsp Cumin Seeds
3 Bay Leaves
4 Garlic Cloves
Sprig Thyme
1 TSP Black Pepper Corns
1 Cup Olive Oil + 15 ml for Carrots
2 Tbsp Honey

100g Hummus
2 Tsp Toasted Sesame Seeds
2 Tbsp Water
2 Tbsp Olive Oil form confit
2 Tbsp Lemon juice
1 Tbsp Chopped Parsley
10 ml Lemon Juice
Combine Carrots with olive oil, honey, salt & pepper
Roast for 10-15 Minutes at 160°C

For the onions
Place Baby Onions in small saucepan covering with olive oil, add pepper corns, Olive oil, Bay leaves, salt, thyme and garlic. Close with foil.

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Roasted Carrot and Mango Salad with a Sesame Dressing

Carrot and Mango B

100g Red Cabbage
50g Shaved Carrots
50g Sugar Snap Peas blanched and sliced
200g Baby carrots roasted with sesame oil
1 Mango peeled, sliced or cubed
30g kale shredded
50g Corn
1 Tbsp sesame seeds

Garlic, Ginger Sesame Dressing
50ml Vinegar Rice Wine
50ml Soya
3 Tbsp toasted sesame seeds
1 Tbsp Brown Sugar
1 Tbsp grated ginger (microplane)
1 Tsp sesame oil
3 Spring Onion sliced thinly

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Quinoa Mixed salad

Quinoa Salad B

120g Quinoa white
120g Quinoa red
120g Mixed vegetables (carrot, broccoli, red onion, baby marrow, red pepper, celery, cauliflower – cut into small pieces, blanched and refreshed)
12g Pumpkin seeds
12g Gogi Berries
12g Mixed toasted chopped nuts
12g Mixed seeds toasted
5g Mint chiffonade
5g Parsley picked

50-60g lemon an herb dressing

Options add cumin and smoked paprika to the dressing

Add some bacon pieces or feta for extra flavour and variety

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Roasted Butternut and Roasted red Peppers

Butternut salad with roasted peppers

500g Honey Roasted Butternut
200g Roasted Red Peppers(deseeded and skinned)
50g Toasted Pumpkin Seeds

30g Honey
1 Tbsp Mustard Dijon
40ml Vinegar white wine
90 ml Oil Canola

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Potato Lentil Salad


In this weeks salad from Oasis, Kim has made a great potato salad with a slight twist, combining potato and lentils in a light mustard dressing and Italian parsley. If this is not you choice of dressing change it up with a yoghurt dressing or a mayonnaise based one.

800g New Potatoes Boiled and halved
150g Cooked lentils
½ Red onion sliced
1 Cup picked parsley

30g Grainy Dijon Mustard
40ml Vinegar white wine
2tbsp Honey
90 ml Oil Canola
20 ml Oil Grape seed
1 tbsp Chives sliced fine
Salt and pepper
20 ml lemon juice fresh squeezed

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Honey & Balsamic Roasted Beetroot with Apricot, Labneh and toasted pumpkin seeds

Roaste beetroot and apricot w labneh B

We have a tendency to always add orange to our beetroot salad, so we tried this salad with slightly sour apricots that was roasted, would have been better grilled or pan-fried, keeping them firmer. Labneh is not essential as plain yoghurt can also be added.

300g Beetroot Cooked Peeled Cut into batonnet
Sprigs thyme as needed
150g Apricot pip removed
150g Labneh
30g Pumpkin seeds
40ml Olive oil
15ml lemon
30ml Balsamic
30ml Honey
Fresh Crushed pepper

Combine, thyme, beetroot, half olive oil, balsamic, salt and pepper.
Place into roasting tray and roast at 190 for 20minutes.
Remove and cool.

Combine Apricots, honey, salt and pepper
Place in roasting tray and roast at 190 for 10 minutes or put in a non-stick pan and caramelise. Remove and cool.

Combine and top with labneh and toasted pumpkin seeds

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Chickpea Salad w Fennel Seeds, Quinoa & Corn

Chickpea Salad with Fennel Seeds, Quinoa & Corn

Every Friday we will celebrate summer and feature a simple salad or not so simple, Chef Kim Grosch who looks after the cold selection in the Oasis, has put together some great salad ideas that she will share every Friday for the next year. In this weeks salad we showcase chickpeas with quinoa, this salad is very simple and can be changed to include cracked wheat, couscous or lentils. We have not added any garlic, chili or ginger. Wanted to keep fresh clean flavours with lots of lemon.

4 People

200g Chickpeas cooked
100g Quinoa cooked
30g Toasted sunflower seeds

Zest of one lemon blanched
1 Spring Onion sliced fine
1 Onion Red Roasted & Cut into chunks
5og corn cooked
1 Tbsp Chopped Coriander
Hand full picked Parsley
50ml olive oil
30 ml Lemon juice
Salt, Pepper to taste
1 Tbsp Fennel seeds toasted

Combine ingredients and serve

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