August seasonal vegetables include beetroot, broccoli, brussel sprouts, fennel and potatoes and this recipe has them all! This recipe is easy to prepare and works well as a left-overs lunch meal the day after too. This is a recipe I found on Taste. I have made a small adaptation to the beetroot ingredient by replacing a pre-cooked beetroot ingredient with fresh baby beetroots so you gain the seasonal nutritional benefits. If you would like the original recipe, you can source it here .
Ingredients
Method
1/4 cup (60ml) olive oil
200g Brussels sprouts, trimmed, halved
2 baby fennel, trimmed, cut into wedges
250g broccoli, cut into florets
4 baby potatoes, cut into 5mm-thick slices
4 thyme sprigs
250g fresh baby beets, scrubbed clean
500g salmon fillets, skin off
2 tbsp red wine vinegar
80g goat's cheese, crumbled
Small thyme sprigs, extra, to serve
Step 1
Prepare the baby beets. Place cleaned. beets into a large pot, fully covered in water. and bring to the boil. Depending on th size of your bets this can take between 30 and 60 mins. They should be fork tender.
Step 2.
Drain boiling water and replace with ice cold water to prevent over cooking. Once cooled, peel off the skin (this should be easy if cooked well) and rinse clean. Set aside. Meanwhile
Steep 3
Preheat oven to 220C. Line a large baking tray with baking paper.
Step 4
Combine 1 1/2 tablespoon of the oil, Brussels sprouts, fennel, broccoli, potato and thyme in a large bowl. Season with salt and pepper and toss to combine. Arrange in a single layer on the prepared tray. Bake for 20 mins, adding beetroot in the last 10 mins of cooking, or until vegetables are browned and tender.
Step 5
Meanwhile, heat 2 teaspoons of the remaining oil in a large frying pan over medium-high heat. Cook the salmon for 2 mins each side or until cooked to your liking. Transfer to a plate and set aside for 2 mins to rest. Coarsely flake salmon.
Step 6
Combine the vinegar and remaining oil in a small bowl. Taste and season with salt and pepper.
Step 7
Divide vegetables among serving plates. Top with the flaked salmon, goat’s cheese and extra thyme. Drizzle with the dressing to serve. Enjoy!
