Nut oils add wonderful depth to dressings and marinades. Hazelnut and walnut are my preference. Only buy small amounts at a time and store in cool dark places to prolong their relatively short shelf life.
400g sweet potato, washed and cut into 2cm cubes
Olive oil
Sea salt
Freshly ground white pepper
250g beetroot, tops trimmed, washed
100g walnuts
100g hazelnuts
100g almonds
3 tbsp hazelnut oil
1 tbsp extra virgin olive oil
11/2 tbsp sherry vinegar
2 medium avocados, peeled and sliced
1 handful parsley leaves, washed
2 handfuls rocket leaves, washed
Preheat oven to 200C. Place sweet potato on a baking tray and drizzle with a little olive oil, season with salt and pepper and roast until soft and golden brown, about 15 to 20 minutes. Place beetroots on a tray and roast until soft. Check this by inserting a small knife into the centres. Cooking time will vary depending on beetroot size. When cool enough to handle, peel beetroots and cut into wedges, reserve. Turn oven down to 180C. Place nuts on their own baking tray and roast until golden brown, about 10 minutes. When hazelnuts are ready, turn out onto a thick tea towel and wrap. Rub nuts together inside the tea towel to remove skin. Roughly chop all the nuts. Mix hazelnut and olive oils and vinegar together and season. Place roasted vegetables, nuts, avocado, parsley and rocket in a bowl, dress, toss and serve.
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