Your WINTER RECIPE
Award-winning author, Stephanie Hafferty explains how to make a delicious roasted winter vegetable salad with roasted garlic and rosemary-thyme dressing
This gorgeous jewel-coloured
salad can be enjoyed hot or cold. Swap the ingredients according to what is in your plot or veg basket at the time.
When making a roasted salad, I usually fill the oven with trays of vegetables to make full use of the space. The roasted veg will keep for several days in the fridge, and is so versatile as a base ingredient for soups, stews, pates, curries and other dishes. It also freezes very well.
Rosemary and thyme are usually available growing outside year round in the garden. The recipe here produces enough dressing for this salad and to use on other meals too. It will keep for a week or so in a jar in the fridge.
The actual quantities of vegetables do not matter too much, I try to have more or less equal quantities of everything. For this recipe I have suggested 1 cup (250ml) of everything, which feeds four with some leftovers, but do enjoy experimenting with what you have in your kitchen.
INGREDIENTS
1 cup diced winter squash, peeled if necessary
1 cup diced yellow beetroot
1 cup diced carrots
1 cup diced onions
1 cup diced parsnips
1 cup diced leeks
1 cup diced cabbage
1 cup diced celeriac olive oil to drizzle
Optional:
1 cup cooked borlotti or other beans (out of a tin is fine!) or toasted nuts and seeds of your choice.
For the roasted garlic, rosemary and thyme dressing:
1 bulb of garlic (or two if you love garlic)
1 tbsp rosemary leaves, finely chopped
1 tbsp thyme leaves, finely chopped
180 ml olive oil
