Garlic

Roast Garlic & Vegetable Salad

Enjoy this salad hot or cold - created by Alison Debono

What you'll need:

• 1/4 pumpkin, peeled and cubed
• 1 large sweet potato
• 4 large potatoes
• 2 onions, cut into wedges
• 1 red capsicum, cut into squares
• 1 eggplant, cut into cubes
• 4 tbsp coconut oil (you can use olive or rice bran oil if you prefer)
• 1 tbsp Italian mixed herbs
• 1 whole garlic, leave untouched

For the dressing:

• 1/4 cup olive or rice bran oil
• 1 tbsp caster sugar
• whole garlic that has been roasted, then peeled
• 1 tbsp Tamari (gluten free soy sauce)
• 1 tsp Balsamic vinegar
• Juice of half a lemon
• Season to taste with sea salt and pepper

Method:

1. Preheat oven to 180 fan forced or 200 regular gas or electric.
2. In a heavy based roasting pan, place all the vegetables and coconut oil into the pan and place the whole garlic in the middle.
3. Cover with foil, shiny side to the vegetables
4. Place in oven for 40 mins.
5. Remove foil and cook another 15-20 mins until all the vegetables are cooked
6. To make the dressing - place all ingredients into a food processor and blitz until smooth.
7. Place vegetables onto a serving dish and pour over dressing.
8. Serve with a fresh bunch of coriander or pasley roughly chopped.

Garlic Infused Olive Oil

Use this oil whenever you require garlic when frying or in salads. Also add whole chillis split to release flavour and their heat if you like it hot! Great to use on the BBQ - created by Alison Debono.

What you'll need:

• 1 sterilized jar or bottle
• 1 litre of olive oil
• 1 knob of garlic peeled and squashed out with the back of a knife

Method:

1. place garlic and oil into jar or bottle
2. let it sit for at least 24 hours