• 30 minutes
  • 40 minutes
  • Makes 4

Roasted Vegetables with Thai Pesto

  • For the Dressing:
  • 35g Whitworths Cashews
  • 3 tbsp. Dr Wills Spicy Mayonnaise
  • Zest and Juice of 1 Lime
  • 2 Garlic Cloves
  • 20g of Fresh Coriander
  • 20g of Fresh Basil
  • 1 Fresh Green Chilli
  • 1 tsp of Brown Sugar
  • ½ tsp Fish Sauce (optional)
  • 1 tsp Light Soy Sauce
  • For Roasted Vegetables:
  • 1 Large Sweet Potato
  • ¼ Wedge of Red Cabbage
  • 1 Large Aubergine
  • 1 Head of Broccoli

Ready… Steady… Bake…

  • For the Dressing:

    • Warm a frying pan on a medium heat and add the Whitworths cashews. Allow to toast stirring regularly to prevent burning. Once golden brown, remove from pan and allow to cool.

    • Place the toasted Whitworth cashews on a chopping board and roughly chop into small pieces.

    • De-seed and remove the stalk of the green chilli.

    • In a food processor add the Dr Wills spicy mayonnaise, zest and juice of 1 lime, garlic cloves, fresh coriander, fresh basil, fresh de-seeded green chilli, brown sugar, fish sauce, light soy sauce, salt and pepper and blitz until smooth.

    • To the pesto sauce add the chopped Whitworth’s cashews and pulse to combine, until a chunky pesto forms.
  • For the Roasted Vegetables:

    • Preheat the oven to 180°C (356°F, Gas mark 4) and wash all the vegetables under running cold water.

    • Top and tail the aubergine and cut into quarters lengthways, chop the sweet potato in round slices, the red cabbage into wedges and break off large broccoli florets.

    • Place the vegetables on a lined baking tray and sprinkle liberally with good quality olive oil, salt and cracked black pepper.

    • Place in the oven and bake for 30 minutes. Remove from the oven and spoon over generously with the Thai pesto. Bake for a further 10 minutes until golden brown and vegetables are fully cooked through.
  • Serving Suggestion:

    • Serve with braised beef, steamed white fish or vegetable croquettes.
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