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Autumn bread salad

You'll need

1 Spanish onion, cut into thin wedges 400 gm small Jap pumpkin, cut into thin wedges 450 gm kipfler potatoes, scrubbed and halved lengthways 2 bunches of Dutch carrots, trimmed, scrubbed and halved lengthways 1 head of garlic, separated into cloves 125 ml (½ cup) extra-virgin olive oil 45 ml red wine vinegar 120 gm unsliced rye bread, coarsely torn 1 head of radicchio, leaves separated and coarsely torn


  • 01
  • Preheat oven to 180C. Combine onion, pumpkin, potato, carrot, garlic, 40ml olive oil and 1 tbsp vinegar in a large bowl. Season to taste with sea salt and freshly ground black pepper. Scatter over the base of a large roasting pan and roast until golden and tender (about 45 minutes).
  • 02
  • Meanwhile, scatter bread in a single layer over a separate roasting pan. Drizzle with 2 tbsp olive oil and season to taste. Roast until golden and toasted (about 10 minutes).
  • 03
  • Combine vegetables and bread in a serving bowl. Add radicchio and season to taste. Combine remaining olive oil and vinegar in a small bowl. Season to taste, drizzle over salad, toss to combine and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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