Ingredients
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5 medium Carrots
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1/3 cup (80 ml) extra virgin Olive Oil
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Sea Salt
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freshly ground Black Pepper
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2 large Red Onion
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½ cup (70 g) Hazelnuts
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½ bunch (110 g) Kale
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1 tablespoon Lemon Juice
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½ cup flat-leaf Parsley
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Dressing
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100 ml Orange Juice
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1 tablespoon Vino Cotto
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2 tablespoons Hazelnut Oil
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Sea Salt
Directions
I could eat a plate of roasted vegetables any time as a meal in itself and perhaps simply add some more nuts for protein. This dish could just as easily be an accompaniment for a dinner to be shared. I can’t resist the natural sweetness of the well-roasted carrots and onions and the kale, though raw, becomes soft from massaging it with the lemon and provides just the right counterbalance of flavour.
Steps
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1
Done
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Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper. |
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2
Done
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Place the carrots on the lined tray, toss with 2 tablespoons olive oil and season with salt and pepper. Add the onion halves and drizzle with a little olive oil. Arrange the carrot and onion, cut-side-down, on the tray and roast for 20–30 minutes or until tender and beginning to brown. Remove from the oven and set aside to cool. Once cold, remove and discard the skin from the onions, then cut each half into 4 pieces. Reduce the oven temperature to 180°C (fan-forced). |
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3
Done
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Place the hazelnuts on a baking tray and cook for 8–10 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm. |
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4
Done
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Place the torn kale leaves into a large bowl. Add the lemon juice and remaining olive oil. Toss to coat well, then stand for 5 minutes. Sprinkle with a little salt and massage until the leaves start to soften. |
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5
Done
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To make the dressing, place all the ingredients in a small jar, then seal and shake well. |
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6
Done
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To serve, add the roasted carrots and onion to the kale, along with the parsley leaves and hazelnuts. Toss to combine well, then place on a large serving platter and pour over the dressing. Serve immediately. |
