Some fabulous purple congo potatoes grabbed my eye this week, I simply had to have them. Hopefully I can get one to sprout so I can grow some. Jerusalem artichokes are in season too. I adore Jerusalem artichokes. Both of which were the inspiration for this meal.

The meat can be left out for a vegetarian meal, I’m including it because I was roasting a piece of topside for sandwich meat anyway.
Colourful Roast Salad

Purple congos, peeled
Jerusalem artichokes, peeled
Sweet potato, peeled
Jap pumpkin (if I had my ‘druthers I wouldn’t peel but the men of the house are pumpkin fussy so I did)
1 red onion
1 brown onion
1 zucchini
Green beans
Topside roast

Cut all root vegetables (except onions) and zucchini into small to medium pieces. Quarter onions. Drizzle with walnut oil, add unpeeled garlic heads for mayonnaise and bake in a moderate over for about 30 minutes. Roast topside until medium rare. Leave to stand for at least 20 minutes and slice thinly. Trim and blanch green beans.

Roasted Garlic Walnut Mayonnaise
2 heads of garlic, roasted and still warm
2 eggs yolks
A good splosh red wine vinegar
1 1/2 – 2 cup walnut oil

I make my mayonnaise in the thermomix and will give instructions accordingly. If you don’t have a thermomix, just use your food processor with a standard blade or do it by hand with a whisk. Whatever you use, drizzle the oil in slowly, especially at the start.

Squeeze garlic flesh out of skins and discard the skins. Insert butterfly to thermomix. Place egg yolks, garlic and red wine vinegar in bowl. Mix for 30 seconds on speed 4. Keep thermomix running at speed 4 and drizzle oil in slowly until properly thickened.

Arrange meat and vegetables on serving platter and drizzle dressing over the top to serve. Ideally served warm but can be eaten cold.

Something to consider…it can be extremely hard to find walnut oil, had I failed to find any I would have used macadamia oil which makes a divine mayonnaise. I find olive oil a bit too strong for mayo but could be used to roast the vegies.

I’ve made a really big batch of this. Enough for 6 adults. I am going to freeze the leftovers and plan to use some with cheese in toasted wraps for lunches and some tossed through cous cous for a quick and easy dinner. Roast vegies freeze well.