Warm Roast Root Vegetable Salad

This is a great recipe for using up leftover winter vegetables that are past their best. Serve as a vegetable accompaniment or as a delicious vegetarian lunch dish, try adding some mozzarella cheese and fresh basil leaves.

By Caroline Marson

Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4

900g mixed winter vegetables such as potato, parsnips, carrots, swede, turnips, sweet potatoes, peeled and chopped into thick circles
2 red onions, peeled and cut into petals
1 teaspoon coriander seeds, lightly crushed
1 teaspoon cumin seeds, lightly crushed
salad leaves such as rocket

Sea Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
grated Parmesan or Cheddar Cheese
Cheese

Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
2 tablespoons Olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
3 tablespoons runny Honey
Honey

Enjoy it over ice cream, yoghurt or pancakes or spread onto toast or croissants.
- Honey is also an ancient remedy for the treatment of infected wounds.Manuka Honey has recently been ‘rediscovered’ by the medical profession, particularly where conventional modern therapeutic agents are failing.
- If it gets too cold it will crystallise. Just put the pot in a microwave for 30 seconds and it will return to its normal state.

Instructions

Preheat the oven to 220°C (425°F) mark 7.
Put the vegetables in a roasting tin and toss them with the oil, spices, honey and salt.
Cook in the oven uncovered for about 30-35 minutes or until the vegetables are golden and tender. Give them a stir half way through cooking.
Arrange on plates with a few salad leaves and good grating of Parmesan cheese.

Health Note from NHS 5 A Day

Fruit and vegetabls set you up for a healthier lifestyle. Best of all there is so much variety to choose from, all year long, there’s enough to keep even the fussiest eaters happy. It has also been estimated that diet might contribute to the development of one-third of all cancers. In 1998, the Department of Health’s Committee on Medical Aspects of Food Policy and Nutrition (now called the Scientific Advisory Committee on Nutrition) concluded that a higher fruit and vegetable consumption would reduce the risk of cancer and also reduces the risk of heart disease and stroke.

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