Name: Autumn bread salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 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 extra-virgin olive oil (½ cup); 45 ml red wine vinegar; 120 gm unsliced rye bread, coarsely torn; 1 head of radicchio, leaves separated and coarsely torn

Autumn bread salad

Australian Gourmet Traveller recipe for autumn bread salad

Serves 6

Prep

15M

Cook

45M

Total

This makes a great accompaniment to roast meats.

Ingredients

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 extra-virgin olive oil (½ cup)

45 ml red wine vinegar

120 gm unsliced rye bread, coarsely torn

1 head of radicchio, leaves separated and coarsely torn

Method

Main

1.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).

2.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).

3.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.

Styling by Emma Knowles

Styling by Vanessa Austin