Roasting vegetables caramelises their natural sugars and brings a whole lot of deliciousness to this salad. Use your own favourite combination of veges.
Serves: 4-6
INGREDIENTS
Roasted veges
1 small buttercup pumpkin, cut into slim wedges, seeded
12 baby carrots, scrubbed or peeled, tops trimmed
4 parsnips, peeled, quartered
12 baby beetroot, tops trimmed (I used a mix of yellow and purple)
olive oil
sea salt and ground pepper
1 tablespoon runny honey
2 teaspoons cumin seeds
Dressing
3 tablespoons olive oil
1 tablespoon sherry
vinegar or lemon juice
1 clove garlic, crushed
1 tablespoon whole
grain mustard
To serve
2 handfuls salad leaves (I used a combination of radicchio and rocket)
Honey Fried Walnuts (see recipe below)
Honey Fried Walnuts
2 tablespoons runny honey
½ cup walnut pieces
good grind black pepper and a pinch of salt
METHOD
Preheat the oven to 180°C fan bake.
Roasted veges: Arrange all the vegetables separately over 2 large baking trays. Brush with olive oil and season with salt and pepper. Drizzle the honey over the parsnips then sprinkle over the cumin seeds.
Roast for 20 minutes then start checking on each vegetable as they all have different cooking times. Remove from the tray as they’re cooked and set aside.
Dressing: Whisk all the ingredients in a bowl and season with salt and pepper.
To serve: Layer up the vegetables and salad greens in a large wide bowl or platter. Spoon over the dressing and scatter over the walnuts.
Honey Fried Walnuts
Put the honey and walnuts in a small saucepan and cook over a medium heat until the honey starts to caramelise and coat the walnuts. Stir in the pepper and salt then tip onto a plate and spread the nuts apart. Cool.
Makes about ½ cup
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