This is my dad’s simple invention. Piling up our favourite dish and calling it “the stack”. It’s typicaly served with lamb but I requested a vegetarian option and so egg it is! This dinner is a great pick-me-up because the flavours of the roasted vegetables really come out with the strong balsamic vinaigrette.
It is best served warm and enjoyed over a long conversation because it is quite filling and takes a while to work your way through to the bottom. Or you may prefer to eat the lettuce leaves with the roasted vegetables so you’re not left with what might appear as unflavoursome garnishes!
Serves 3
INGREDIENTS
2 carrots, chopped in chunks
1-2 potatoes, chopped in chunks
1/4 pumpkin, chopped in chunks
5 roma tomatoes, halved
Large bag full of mixed lettuce (radicchio, rocket, romaine, baby spinach, mesclun, butter…)
6 free range eggs, boiled and halved
125g feta, crumbled
A good drizzle of balsamic vinaigrette
A pinch of sea salt and black pepper
METHOD
preparing roasted veges: Pre-heat oven at 200°C. Chop the vegetables and in a mixing bowl, toss oil to coat and season. Line a baking dish with baking paper, spread them out and lay them flat. Roast for 40-50mins at 180°C or until tender and browned.
making the vinaigrette: combine 1-2 TBsp balsamic vinegar, 1-2 TBsp extra-virgin olive oil, sprinkle of sea salt and black pepper in a small jar and shake.
compiling the stack: Line the base of the plate with a bed of mixed lettuce. Then alternate between roasted vegetables and eggs piling it high. Give the stack a good drizzle of the balsamic dressing and crumble feta cheese on top.
lessons in hospitality 