I'm loving experimenting with pepperberries - its like pepper, but so much more! There's a fruity edge to it initially, and the heat comes later...not in a blow your head off, chilli kind of way, but more of a back palate kick that rounds the mouthful off perfectly.
This recipe really showcases how a single ingredient, even used sparingly, can turn a tray of roast veggies into a truly special meal. And it's great for those bottom-of-the-crisper veggies you don't know what to do with. Pumpkin, potato, carrot, zucchini, capsicum… just throw in whatever you've got! For the below recipe I've specified the veggies I used on this occasion.
Take our word for it, the addition of pepperberries will provide a slight fruitiness packed with a zing you'll want to come back for everyday. 😀
(serves 1 as a main, 2 as a side)
½ cup pumpkin, cut in bite sized cubes
1 fresh beetroot, cut into bite sized cubes
1 celeriac, cubed as above
Juice of 1 Lemon
A handful of walnuts
6-8 cubes persian fetta or vegan fetta
1 tsp crushed Pepperberries
A good handful of rocket or salad greens
Preheat the oven to 190c.
Lay your veggies out on a lined baking tray and drizzle with olive oil and half the lemon juice. Sprinkle it with a little salt and half the pepperberries.
Roast for 30 mins or until the veg is lightly golden and cooked through.
Meanwhile put the walnuts, fetta and salad greens in a large bowl. While the veg is still a bit warm, add it to the bowl and toss it all gently to combine, adding a little more olive oil and the remaining lemon juice and pepperberries.
Serve as a side to a main meal, or eat on its own as a delicious, light lunch!
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