Warm Roast Root Vegetable Salad

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
• 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.
• 1 teaspoon coriander seeds, lightly crushed
• 1 teaspoon cumin seeds, lightly crushed
• 3 tablespoons clear 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.
• Sea salt

  Salt

  Consider tablesalt, sea salt or crystals.

  Sea salt’s pronounced and salty flavour means less is required to season food.

• Salad leaves such as rocket
• Grated Parmesan 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.