Mike van de Elzen: Throw-out roasted vegetable salad

Throw-out roasted vegetable salad

Prep time: 10 minutes 

Cooking time: 20 minutes 

6 parsnips, carrots, courgette or buttercup & cut into long wedges 

2 tbsp cooking oil 

Heat oven to 180 degrees. Place the vegetables into a large bowl and toss through oil and spiced salt. Then into a roasting tray ensuring all the veggies are single layer. Bake for 20 minutes before tossing and cooking for a further 5 minutes while you make the chickpea salsa. 

Once the veggies are cooked and whilst they are still hot, toss through the chickpea salsa, garnish and serve. 

Spiced salt:

1/2 tsp smoked paprika powder 

1 tsp sea salt 

Warm chickpea salsa:

1x 330 ml can chickpeas, washed, rinsed and dried 

2 tomatoes, finely diced 

½ cup parsley, roughly chopped (reserve some for garnish) 

3 cloves garlic, crushed 

5 tbsp sunflower oil 

1 lemon, juiced & zested 

Salt and pepper 

Heat a frypan and add a touch of oil, quickly sauté chickpeas until they are golden and crunchy. Place into a bowl and combine all the rest of the ingredients and mix well. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks at B.

Speaker 2 (00:12):
So this week you might have heard, actually Mike vander
Elson was on Drive show here. On his talks, they'd
be talking about the increased cost of food and vegetables
and how people are really struggling to afford them. So
he thought today he would try and give us some
tips to enable us to keep our fridge full of
fruit and vegetables. Good morning, Mike.

Speaker 3 (00:32):
Good morning.

Speaker 2 (00:33):
What a good idea.

Speaker 3 (00:36):
Yeah, well, it's yeah, it's speaking about it. I was
thinking a lot more about after I had spoken about
it on News Talks at B and I just kind
of wanted to follow up with some more info because
I feel that it's nothing more important than being able
to feed our father our fruit and veggies. Yes, we

(00:59):
grow a lot ourselves, but I'm constantly aware. I'm constantly
driving through or passed leggie shops, looking at pricings and
trying to keep an eye out for bargains. So I
just sort of bring a few tips this week.

Speaker 2 (01:14):
Nice, I love it.

Speaker 3 (01:16):
So probably the first one and probably the most important,
which kind of touches on what I just said is
generally if it's on special, it's in season. If it's
in season, it's at the prime or it's right for
the picking. So that's things like you know, your broccolis
and your spinaches that are in your cauliflower and your citrus.
That's all out right now. So if it's on special,

(01:40):
just adjust your recipe to accommodate what that vegetable is
or that fruit. More importantly than that is once you
actually get at home to look after them so that
they don't go into the fridge to die salad leaves,
Chuck them into a container, cover them with a damp cloth.
The fridge is the most probably one of the driest

(02:01):
places in your house, so don't leave anything uncovered in
your fridge. Fruit vegetables, pop that the bottom part of
your fruits into the shelves at the bottom, and things
like potatoes and kumera. Make sure you keep them in
a paper bag so that they don't sweat, and keep
them out of lights so they don't start to sprout again.

(02:21):
Kind of research some recipes that actually use leftovers. This week,
I've given us given you a recipe that uses vegetables,
so it's called a throw out vegetable salad. So you know,
things like casserole, smoothies, roasting, mashing for tatas just things.
Just have a few go to recipes so that when
your veggies are starting to get old, you know what
to go for. Shop at other places in supermarkets, go

(02:44):
to the Asian supermarket, to the market, go to your
fruit and veggie shops. They generally will have better pricing
and potentially fresher vegetables, and then also don't feel that
you have to buy fresh all the time. Frozen veggies
are great, frozen fruit are great well.

Speaker 2 (02:59):
And the good thing is that because it has frozen,
you aren't going to waste it, Like it doesn't matter
if you don't use it all or it's there. That's
my biggest thing that I do. I look in the fridge,
I got, oh, there's half of broccoli there, and there's
a carrot leftover carrot, you know, and things like that.
So that froze, that frozen option is a really good
one for you know, making sure it's a lack of wastage.

Speaker 3 (03:19):
And then and they're coming up with some pretty ingenious
combinations now, so you know, it's not the old school
sort of diced up carrots, beans, and peas. There are
you can get it all combinations. Yeah, that's that. Don't
be afraid of frozen.

Speaker 2 (03:33):
That is brilliant advice. Thank you so much, Mike. And
we've got Mike's throw out roasted vegetable salad for you.
We're going to put that up online at news Talk
SeeDB dot co dot in z, forward slash Sunday, or
you can hit to Good from Scratch dot co dot in.

Speaker 1 (03:48):
Z for more from the Sunday session with Francesca Rudgin.
Listen live to news Talks he Be from nine am Sunday,
or follow the podcast on iHeartRadio