Roasted vegetables, balsamic peach apricot & tangerine oil
|Nb de personnes
|Temps de préparation
|Temps de cuisson
3 small chioggia salads
1 small cauliflower
A few sprigs of purple or green kale
4 tablespoons tangerine oil
2 tablespoons peach-apricot balsamic
Natural couscous seeds steamed or pilaf
- Rinse the vegetables. Cut the cauliflower and fennel into 2 cm thick slices, the celeriac into 2 cm thick sticks, the courgette and leek in half lengthwise and then into 6 sections. Cut the salad in half and the half pumpkin in 6 slices. Remove the hard stems from the kale.
- Turn on the oven at 180° (th. 6). Put the vegetables in a salad bowl and sprinkle with tangerine oil. Mix well so that they are all lightly oiled. Spread them on the baking sheet lined with baking paper and sprinkle with a little fleur de sel.
- Slide the vegetables in the oven and let cook for 20 to 30 minutes, turning the vegetables over and removing those that are cooked, tender under the tip of a knife, or crispy like kale.
- Divide the vegetables among six plates, sprinkle them with white balsamic and serve immediately, sprinkled with a few grains of couscous.
Recipe by Elisabeth Scotto & photo by Edouard Sicot