Roasted vegetable platter with fresh herb salsa verde

Lots of fresh herbs have landed at Zsámboki Biokert this week — thyme, oregano and more. This Italian-inspired salsa verde is the perfect way to make the most of them, spooned generously over roasted broccoli, kohlrabi and cauliflower.

Add to your basket:

• 1 head Organic broccoli (Roasting brings out its sweetness and crunch)
• 1–2 Organic kohlrabi (Cubed and roasted, surprisingly creamy)
• 1 head Organic cauliflower (Broken into florets, the third star of the platter)
• 2 cloves Organic garlic (The base of the salsa verde)
• a few sprigs Organic thyme (New this week — fresh and aromatic)
• a few sprigs Organic oregano (New this week — for bold flavour)
• 1 bunch Organic parsley (The leafy base of the salsa verde)
• 1 Organic lemon (For brightness in the salsa verde)
• 1 tbsp Capers (unfortunately only available elsewhere for now — we're working on it)
• 5–6 tbsp Olive oil (unfortunately only available elsewhere for now — we're working on it)

Method: Preheat the oven to 200°C. Cut the broccoli, kohlrabi and cauliflower into evenly sized pieces, season with salt and pepper, drizzle with olive oil, and spread out in a single layer on a baking tray. Roast for 25–30 minutes, turning halfway, until golden and tender. Meanwhile, for the salsa verde, finely chop the parsley, thyme, oregano, garlic and capers — by hand or in a food processor. Stir in the olive oil gradually, then season with lemon juice, salt and pepper. Taste and adjust — it should be bold, fresh and vibrant. Serve the roasted vegetables generously spooned with salsa verde, hot from the oven.