Roasted Vegetables with Satay Relish
- 4 carrots cut into large chunks
- 7 shallots whole
- 30g baby sweet corn
- 30g sugar snaps
- 20g Karimix Peanut Satay Relish
- Knob of butter
4 as a side
- Blanche corn, sugar snap and carrots in boiling water for 10 minutes.
- Drain and add shallots.
- Toss butter in pan to melt.
- Add Karimix Peanut Satay Relish and mix well into vegetable.
- Finish it off baked in oven for 20 minutes.
- Add crispy vermicelli to garnish with some roasted crushed peanuts.