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Roasted Veggie Salad with Saffron Aioli

Try this simple and delicious salad with a difference.


  • assortment of vegetable for roasting potatoes, pumpkin, capsicum, corn etc

  • Rosemary

  • 2 heads Garlic seperated with skins left on

  • sea salt

  • Cracked Pepper

  • Olive Oil

  • Saffron Aioli

  • 1 teaspoon Saffron threads

  • 0.25 cup warm spanish Sherry

  • pinch Cayenne pepper

  • 2 egg yolks

  • 0.6 cup Olive Oil

  • sea Salt & Pepper

  • 1 tablespoon Lemon Juice


  • 1.

    Cut all the vegetables and lay them in a baking tray (hard vegetables cut smaller then the softer vegetables so that they all cook at the same rate).

  • 2.

    Add the garlic.

  • 3.

    Toss with some olive oil, sea salt, pepper and rosemary sprigs.

  • 4.

    Bake for 45 minutes at 180C or until vegetables are just tender.

  • Saffron Aioli:

  • 1.

    Place the warm sherry, saffron threads and cayenne pepper in a small bowl and let infuse for five minutes. Whisk the egg yolks and gradually add in the olive oil in a thin stream whilst whisking all the time until it emulsifies into a mayonnaise.

  • 2.

    Add the lemon juice and whisk.

  • 3.

    Add the sherry / saffron mix and whisk.

  • 4.

    Adjust seasoning.

  • 5.

    Store in the fridge until ready to serve (covered or it will form a skin on top).


The aioli is great flavoured with pesto, garlic, anchovies, chilli or even olives – have a play with the flavours.

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