Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, December 22, 2014

Roasted Vegetable Salad with Walnuts

(Cevizli Kozlenmis Sebze Salatasi)

Roasted Vegetable Salad with Walnuts
Cauliflower; peel off the stem leaves, separate the florets
Brussels sprout; stem sides cut off, remove few outer leaves, cut in 4
Asparagus; rinsed (break and discard bottom stems), cut in bite size
Extra virgin olive oil
A little bit pomegranate paste
Extra virgin olive oil

Green olives-filled with red pepper in jar; sliced
Walnuts; crumbled, lightly roasted
Boiled egg; sliced, seasoned with salt and pepper

Place the vegetables on an oven tray, season with salt. Drizzle some olive oil, mix. Set the oven to broil (grill). Place the tray on middle rack. Roast until the vegetables are tender. Stir occasionally.

Transfer the roasted vegetables onto a servings platter. Immediately drizzle some pomegranate paste and olive oil and while still hot, toss. Garnish with some walnuts and green olives. Arrange the sliced eggs around the platter and serve.



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