Lunch & Dinner

Roast Vegetable Salad Recipe with Furikake

Roast Vegetable Salad Recipe with Furikake

This warm roast vegetable salad is comforting and nourishing on a cold winter night. Furikake, a seaweed seasoning, adds flavour & minerals to the dish.


Serves 4

Prep time 30 mins

  • 400g pumpkin, cut into thin wedges
  • 125ml olive oil
  • 450g baking potatoes, scrubbed & halved length ways
  • 120g un-sliced rye bread, coarsely torn (or gluten free bread of your choice)
  • 1 large red onion, cut into wedges
  • 2-3 tbsp Pacific Harvest Garlic or chilli Furikake
  • 2 bunches of fresh carrots, trimmed, scrubbed & halved length ways
  • 1 head of radicchio, leaves separated & coarsely torn
  • 1 head of garlic separated into cloves
  • Baby rocket leaves or other green leaves (opt’l)
  • 45ml red wine vinegar


    1. Pre-heat the oven to 180 C.
    2. Peel & chop vegetables into bite-size pieces.
    3. Combine the pumpkin & potato with a bit of the oil in a bowl. Season with Pacific Harvest Garlic Furikake. Scatter in a large roasting pan with the onion, carrots and garlic and about 40ml of the olive oil and roast until tender (about 45 minutes).
    4. Meanwhile, scatter bread in a single layer over a separate roasting pan. Drizzle with 2 tbsp olive oil. Roast until golden and toasted (about 10 minutes).
    5. Combine vegetables and bread in a serving bowl and add the radicchio & rocket leaves (if using).
    6. Combine remaining olive oil and vinegar in a small bowl and drizzle over the warm salad.
    7. Season to taste and serve.

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