We roasted potato wedges, chunks of swede, chanteray carrots, red pepper chunks and asparagus (though these were added in the last 10mins only) in a 180*c oven for about ½ hour with some garlic cloves and sticks of rosemary and thyme, olive oil, sea salt and black pepper. Then we tossed in some watercress and a splash of balsamic vinegar to make it a lovely warm salad to have with our bbq bangers (first of the season) and some fruity cous cous.
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