Festive Roast Potatoes and Red Onions with Coriander Dressing and Pomegranate
|Prep Time||Cook Time||Total Time||Author||Serves|
|15 minutes||30 minutes||45 minutes||6-8|
Founder Robin Oakley has been passionate about growing vegetables since he was a young boy. He grew up in rural Canterbury inspired by growers such as his father and grandfather. He founded the company in 1985 with the vision of providing the freshest products to his customers. His commitment to quality from crop to supermarket has been his mission.
In 2021, Oakley’s vegetables are enjoyed across New Zealand by kiwi families. Oakley’s are located in Southbridge with a diverse team committed to providing New Zealand their favourite vegetables. Oakley’s works alongside the community and encourages an active lifestyle whilst giving back to the locals.
1.5kg box Oakley’s Duets, halved
2 red onions, cut into wedges
2 T olive oil
1 tsp cumin seeds
½ cup quality mayonnaise
½ cup fresh coriander, chopped
1 clove garlic
1 lemon, zested
2 T lemon juice
½ tsp salt
60g or half a bag of rocket
100g pomegranate jewels
¼ cup fresh coriander leaves
Pre heat the oven to 200°C fan bake.
Toss the halved duets and red onion wedges in olive oil, cumin seeds and salt. Tip onto a large tray lined with baking paper, and roast until golden and tender for about 30 minutes. Cool to room temperature.
Place all ingredients in a small blender, and blend until smooth.
Arrange half the rocket on a large platter, scatter over half the potatoes, spoon over half the dressing, and half the pomegranate jewels. Repeat with the remaining potatoes, rocket, dressing pomegranate, and top with coriander leaves.