Crispy Gypsy Speck, Roasted Root Vegetable Salad with Persian Feta & Sage
Published 20th November, 2019
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 30 Mins
Ingredients
- 150gm Barossa Fine Foods Gypsy Speck, thinly sliced
- 400gm Baby Potatoes
- 400gm (1 Bunch) Baby Beetroot
- 1-2 Cups Mixed Salad Leaves
- 180gm Persian Feta
- Handful of Sage Leaves
- 30gm Pistachios
- Olive Oil
- Sea Salt
- Cracked Black Pepper
Method
- Preheat the oven to 180℃
- Wash the beetroot well, trim the ends (reserving some of the smaller leaves for the salad) Cut the baby potatoes & beetroot into halves, leaving skin on, drizzle with a little olive oil & sprinkle with sea salt, place on a tray lined with baking paper and roast in the oven until cooked through. Allow to cool.
- While the potatoes & beetroot are cooking, heat a large pan over a medium heat, add a very small amount of olive oil to the pan and cook the gypsy speck for a few minutes on each side until crispy, drain on paper towel. Using the oil remaining in the pan, fry the sage leaves for a minute on each side and drain on the paper towel
- To assemble the salad, place the salad leaves on a serving platter, layer with the roasted potato, beetroot & gypsy speck. Crumble over the Persian feta, sprinkle with the pistachios and sage leaves, grind over some black pepper and drizzle with olive oil.
COOK’S TIP
- Roasted baby carrots and pumpkin would also work really well in this salad