serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Friends for Lunch
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 broccoli heads
- 2 red capsicums
- 1 Spanish onion
- Olive oil, for drizzling
- Salt and black pepper
- 60 g baby rocket leaves
- 320 g jar marinated goats' cheese, to serve
- ¼ cup toasted pepitas
- ¼ cup Australian bush dukkah, to serve (see Note)
For the dressing
- 1 tbsp extra virgin olive oil
- 1 tbsp reserved oil from marinated goats’ cheese
- 1 lemon, juiced
Instructions
- Preheat the oven to 200˚C (fan-forced). Line two baking trays with baking paper. Trim the broccoli stalks, then cut into long florets. Slice the capsicum into strips and cut the onion into thick wedges. Combine the vegetables in a large mixing bowl, then drizzle generously with olive oil and sprinkle with salt and pepper. Toss well to combine, then spread across the prepared trays and roast for 15-20 minutes, until golden.
- Meanwhile, make the dressing by combining the ingredients in a small bowl and whisking well to combine.
- To serve, scatter rocket leaves over a large serving platter. Top with the roasted vegetables. Drizzle over the prepared dressing, the scatter with goats’ cheese, toasted pepitas and Australian bush dukkah.
Note
- This is available online at Oh So Good Foods.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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