vegetables on lined tray and cover
tightly with foil; roast for 45 minutes
or until tender.
4 Meanwhile, cook broad beans in
a small saucepan of boiling water
for 1 minute. Drain; refresh in cold
water. Remove outer skins. Stir broad
beans through roast vegetables.
5 Place broccoli and remaining oil
on the second lined tray; season.
Turn grill to high and grill broccoli
for 8 minutes. Turn and grill for
a further 3 minutes or until charred.
Set aside until needed.6 Make buttermilk dressing.
7 Place sliced radicchio in a bowl
and toss with half the dressing;
set aside.
8 Divide reserved trimmed
radicchio, radicchio mixture, miso
veg and broccoli among bowls.
Scatter with crunchy topping. Serve
with remaining dressing to the side.BUTTERMILK DRESSING
Place ingredients in a small bowl and
stir until combined. Season with salt.
(Makes about ⅔ cup.)70 #COOKWITHTHEWEEKLY
Cooking With Miso
MISO ROAST VEG WITH
CRUNCHY TOPPING
PREP + COOK TIME 1 HOUR 10 MINUTES
SERVES 4
800g butternut pumpkin,
washed, dried
2 medium parsnips (500g),
washed, dried
⅓ cup (65g) raw buckwheat
½ cup (125ml) extra virgin olive oil
2 cloves garlic, chopped finely
2 tablespoons finely chopped
fresh thyme
¼ cup (60g) white miso paste
1 tablespoon apple cider vinegar
1 cup (150g) frozen broad beans
1 small head broccoli (250g),
cut into florets
1 small radicchio (150g), outer leaves
trimmed and reserved, inner
leaves sliced thinly
BUTTERMILK DRESSING
½ cup firmly packed mint leaves,
chopped finely
½ cup (125ml) buttermilk
2 tablespoons apple cider vinegar
½ teaspoon honey
1 Preheat oven to 200°C/180°C
fan. Line two large oven trays with
baking paper.
2 To make crunchy topping, peel
pumpkin and parsnips; coarsely chop
skin of both. Process buckwheat and
½ cup each chopped pumpkin and
parsnip skin (1 cup total) in a small
food processor until chopped finely.
Heat 2 tablespoons of the oil in
a large heavy−based frying pan over
medium heat. Add buckwheat
mixture, garlic and 1 tablespoon
thyme; cook, stirring often, for
12 minutes or until browned and
crunchy. Set aside.
3 Place pumpkin, parsnip, miso,
vinegar, 2 tablespoons of the oil and
remaining thyme in a large bowl;
season and toss to coat well. Place