Ingredients.
1 capsicum (red, for color)
1 pear
2 baby carrot
3 clove, garlic
8 button mushroom (i normally prefer cup mushrooms)
1 onion (i prefer spanish, but i only have brown)
3 bunch, parsley
1 inch, butter (sorry, don't know how to measure this properly)
3 tbsp, black pepper
2 bunch, spring onion/ scallion
Serves.
3
Step 1: Choppity-Chop-Chop the Salad.
dice capsicum, carrots, pears, mushrooms and onions. toss them together to get a nicely colored salad.
Step 2: Parsley Butter Sauce.
mince the parsley and garlic together into a fine grain.
melt the butter in your microwave for abt 10 seconds, and stir that into the parsley and garlic mixture.
pour all of this into the salad and toss well to get an even coat of sauce on the salad.
Step 3: Prepare your main.
this will be a good time to prepare your main dish because the salad will roast quite quickly. our main for tonight is chicken thigh in an off-the-shelf herb & mustard marinade. three pieces of chicken thighs marinaded and left to soak in the flavour for about 20 minutes. Roasted at about 180 degrees for about half an hour (but i'm really bad at roast/ grills in the oven, so please check your meat yourself).
(sio wanted to have some roasted garlic, so she threw those in with the chicken.)
Step 4: Roasting the Salad and Final Serve.
into the last 15 minutes of roasting my main, i set the salad into the oven at 180 degrees for about 15 minutes. the salad should look nicely browned.
when the roasting is complete, bring the salad out and mix the black pepper in. chances are, the salad is going to taste very sweet, what with the butter and pear. so you'd want to adjust the amount of pepper accordingly. i topped it with the spring onions for added flavour.
Verdict.
we like it! but it really is quite a sweet salad so make sure your main appropriately balances that out.
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