In my time away from my own kitchen, I teach Grade 4 & 5 kids about cooking, food and nutrition in a Stephanie Alexander Kitchen Garden program at Mount Scopus College. This week, one of the dishes we made at Kitchen Class was a spiced vegetable dish which we baked with crushed tomatoes and served over a rice made fragrant with turmeric and cardamom (for this recipe, and lots of others that have been tried and tested over hundreds of kids, see my school blog www.scopuskitchengarden.wordpress.com).
The vegetables smelled so delicious roasting that I recreated the first part of the recipe at home and served it over salad leaves as a gorgeous salad for Shabbat dinner. Feel free to use any vegetables you have – pumpkin, sweet potato, fennel, beetroot, parsnip, cauliflower or broccoli could all be easily substituted for any of the veggies in the ingredients. In addition any spice can be swapped or omitted. I am generous with spices, using heaped teaspoons. This salad is great with shredded bbq chicken through it and will keep well for lunch the next day too.
If you have kids, get them in the kitchen chopping the veggies and mixing the spices with you (or even better, for you).
Spiced Roasted Vegetable Salad
1 red onion, cut into thin wedges
600g butternut, peeled, de seeded and cut into chunks
1 eggplant, cut into cubes
2 zucchini, sliced into rounds
1/2 cup olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon maldon salt
1/2 teaspoon chilli flakes
1 can chickpeas, drained and rinsed
1 large bowl of mixed salad leaves (I used baby kale and spinach)
Preheat oven to 220C.
Mix together all the spices and salt in a small bowl.
Combine onion, pumpkin, eggplant, zucchini and chickpeas in a large roasting pan.
Drizzle with oil and sprinkle with spices then toss to combine.
Roast for 45-90 minutes or until soft and caramelised, turning occasionally.
Allow to cool slightly, then pour the veggies and juices from the pan over the salad leaves.
Drizzle over a splash of balsamic vinegar if desired. (Alternatively, lightly dress the leaves in olive oil and a bit of vinegar or lemon juice before putting the veggies over them).
Toss and serve.