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I love the caramelised balsamic.Its amazing on eggs and salad and I baste my chicken with it.Also for gifts
When I lived in Italy, I took the oil for granted. Now! Wow! So can taste the difference compared to the **** in stores. Thank you.
Light and fruity. Enjoy so much with bread and Pukara chili smoked salt flakes. It was sold out when I tried to place the second order. It must be popular.
It is perfect. Best I’ve ever bought. Thank you so much for producing it.
Warm Roasted Vegetable Salad
A winter salad that is great for lunch or dinner.
Ingredients
Half Jap pumpkin, chopped
1 bunch of beetroot, peeled and quartered
1 red onion, sliced into wedges
3 whole garlic cloves
2 sprigs of rosemary
30mL Pukara Estate Natural Smoked Extra Virgin Olive Oil
1 bag of baby spinach leaves
Dressing:
1 tsp wholegrain mustard
30mL Premium Extra Virgin Olive Oil
10mL Caramelised Balsamic Vinegar
Method
Preheat oven to 200°C. Place the chopped pumpkin, beetroot, onion, garlic, and rosemary sprigs in a baking dish, keeping the beetroot to one end to prevent staining the pumpkin. Coat with Natural Smoked Extra Virgin Olive Oil and season. Roast for 40 minutes or until golden.
To make the dressing, place all ingredients in a jar, season, and shake until combined.
On a large serving plate, lay the baby spinach leaves, pile the mixed roasted vegetables on top, and drizzle with the dressing.
Serve with grilled lamb, chicken, or crusty bread for a light lunch.