After several days of hot summer conditions, with tough atmospheric conditions from forest fires to the north, today’s rainy day was welcome. I was walking through my favourite weeknight neighbourhood market, The 124th Street Grand Market, and as always, stopped to get veggies from the wonderful Sparrow’s Nest Organics.
I’ve mentioned before that many vegetables have grown a little later this year because of a cool spring, but the wait has been worth it. Everything seems to have hit all at once this week. I picked up a bounty of new potatoes, baby carrots, baby zucchini, red spring onions, strawberries and golden cherry tomatoes. I also got kohlrabi, but will use it in a future meal.
When I got home I knew I wanted to incorporate these into a warm, rainy day salad. I love pan roasting potatoes so I knew I’d start there and simply add ingredients as I went along. the strawberry and tomato additions toward the end blended beautifully into the oil that I was roasting in to make something that wasn’t quite a vinaigrette, not quite a dressing, but some kind of glorious sweet-sour coating that enrobed the entire blend.
Roasted Strawberry Potato Salad
1 Tbsp cold pressed canola oil
3/4 cup chopped new potatoes
1/4 cup chopped baby carrots
1/2 cup chopped baby zucchini
4 spring onions, coarsely chopped
5 or 6 cherry tomatoes, halved
5 or 6 fresh strawberries, stems removed, halved
Salt and pepper, to taste
In a medium sauté pan, heat the oil over medium high heat. Add the potatoes and pan roast until golden on one side (about 5-6 minutes). Add the carrots and roast for another 3-4 minutes. Add the zucchini and red (or white depending on type) part of the green onions. Pan roast until all of the ingredients are deeply golden, (about another 5 minutes). Add the halved tomatoes and pan roast for another minute. Add the strawberries and toss the pan while pan roasting for a further minute. Remove from the heat and add the green part of the green onions, seasoning with a pinch of salt and pepper. Serves 2.