Roast Veg and Smoked Fish Salad


Serves 4


Minty Vinaigrette

Mint (a good handful)

1/4 cup of vinegar

1.5 tbsp mustard

200 mls oil

Salt and Pepper



1/2 Red onion 

2 cups of veg for roasting; carrots, beetroot, pepper, kumera, courgette

1/2 cup of beans, asparagus

12 pitted kalamata olives

8 sun-dried tomatoes

50 gms of feta

Smoked fish, 50 - 80 gms per person


Method - Veg

Heat oven to 180 degrees celsius. ​Cut roasting vegetables into bite size pieces, drizzle with oil, season and roast in oven until cooked then remove to cool.

Blanch beans or asparagus for 10 minutes and then place in cold water to stop cooking then drain.

Cut the feta into small cubes. Slice the sun dried tomato and half the olives, set aside.

Method - Minty Vinaigrette

Whizz the vinaigrette ingredients together 

Add the smoked fish to the cooled roast veg and drizzle some of the minty vinaigrette (to your tasting) over them and toss. Place veg on to serving platter, spread the beans, feta, olives and sun-dried tomatoes on top. If desired, drizzle a little more of the dressing over the top.