Warm autumn vegetable salad

Warm autumn vegetable salad

By
From
Meat
Serves
6
Photographer
Dean Cambray

Cut your vegies to a similar size, but remember that soft-textured vegetables such as zucchini, squash or strips of peppers will roast more quickly than dense, firm-textured ones; so add them to the tin towards the end of the cooking time.

Ingredients

Quantity Ingredient
2 large carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 onions, peeled and quartered
2 fennel bulbs, trimmed and cut into sixths
250g pumpkin, cut into chunks
2 medium beetroots, cut into sixths
2 heads garlic, halved crosswise, (reserve 1 for the dressing)
olive oil
salt
freshly ground black pepper
1/4 cup parsley, chopped

Dressing

Quantity Ingredient
1 head roasted garlic, (see method below)
1 tablespoon grain mustard
3 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 190ºC and lightly oil a large roasting tin.
  2. Prepare the vegetables and transfer to a large mixing bowl. Drizzle with oil and season generously with salt and pepper. Tip the vegetables into the roasting tin and cook for 20–30 minutes until they are golden brown and tender, but not mushy.
  3. To make the dressing, squeeze the roasted garlic out of its skins and put in a blender with the mustard and vinegar. Blend until smooth and creamy. With the motor running, add the olive oil, a few drops at a time, until the dressing thickens and emulsifies. Increase to a slow, steady stream until all has been incorporated.
  4. When ready to serve, warm the vegetables for 10 minutes in an oven preheated to 190ºC. Tumble them out onto a large serving platter and drizzle with the dressing. Scatter on the parsley and serve straight away while still warm.
Tags:
Meat
Adrian
Richardson
La
Luna
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