Roast Vegetable Salad

with Quinoa and Pesto (Serves 6 as a Main)

1 Large onion
1 Large carrot
3 Baby marrow
¼ medium butternut
1 handfull sundried tomatoes in oil - chopped
1 green pepper
1 red pepper
¼ tsp Ina Paarman's Braai and Grill Salt
2 tbsp olive oil
Vegetable salt to taste
Cherry Tomatoes for Garnish
1 Cup basil pesto
250g Quinoa
2 Cups water

• Cut the onion into 8 and flake the layers
• Cut the peppers into 3 cm squares
• Cut the rest of the vegetables into thin slices using a mandolin slicer so that they are more or less the same size as the onion flakes and peppers
• Combine the olive oil, Balsamic Vinegar, Ina Paarman's Spice and Salt in a bowl, add all the vegetables and toss so that the mixture covers everything evenly. Set aside to marinate for 20 minutes
• In a pot bring the Quinoa and Water to a boil, reduce the heat, cover and simmer until the Quinoa is tender and fluffy
• Grill the Vegetables for about 25 minutes turning them halfway to make sure they cook evenly on both sides
• Add ¾ of the basil pesto to the quinoa, mix thoroughly
• Add the sundried tomatoes to the quinoa and basil pesto mixture
• Mix the rest of the pesto with the vegetables, making sure they are coated evenly
• Add the Vegetables to the Quinoa
• Garnish with Cherry tomatoes
• This dish can be served as a hot or cold salad

Basil Pesto

2 cups (tightly pressed) basil
2 garlic cloves
1 cup grated parmesan cheese
Extra Virgin Olive oil
1 handfull of cashew nuts

• Blend the basil, garlic, nuts and parmesan with ¼ cup olive oil unitll everything is evenly blended, more oil can be added unitll the desired consistency is reached
• Add salt and black pepper to taste