This easy-ass salad dressing is one of the best ways I’ve found to add punch and staying-power to what might otherwise be plain and unassuming ingredients. Roasted root vegetables by themselves are one thing, but smothered in a creamy green emulsion of herbs and garlic you’ve got yourself a real meal.
The dressing couldn’t be easier to make. Blend greens and garlic with lemon, oil and a handful of sunflower seeds. Then all you have to do is sit back while your vegetables roast, and think about how sorted you’re going to be for lunch tomorrow (and the day after, and the day after that). Welcome to your new make-ahead meal superstar.
SPRING ONION AND HERB SALAD SAUCE
This dressing can be made with whatever herbs are in season (or a mix of what you have on hand at the time). I tend to use parsley as a base, but have also used mint, coriander, basil and oregano all with great success.
a bunch of herbs, ripped up (when picked should be about two packed handfuls)
a bunch of spring onions, ends trimmed
2 cloves of garlic, peeled
the juice of one lemon
1/2 cup extra-virgin olive oil
1/2 cup sunflower seeds
salt and pepper to taste
optional: greek yogurt, crumbled feta, parmesan
Add all ingredients to a blender or food processor and blend until smooth. Add salt and pepper to taste, then store in a jar or airtight container in the fridge. Will keep by itself for three days, chilled.
ROAST VEGETABLES SMOTHERED IN GREEN SAUCE
half a pumpkin, seeded and peeled
2 large potatoes
1 large kumara
a bag of baby spinach, rocket or salad leaves
olive oil, salt and pepper
Preheat the oven to 180C.
Wash the vegetables and cut into even sized pieces – you wanna aim for about two centimeter cubes here. Dress with a couple tablespoons of oil, season well with salt and pepper and roast for twenty-five to thirty minutes, turning once halfway though the cooking time.
Let the vegetables cool a bit, then toss with the salad leaves and as much of the green sauce as you’d like.
Keeps well refrigerated for 2-3 days in an airtight container.