Sun’s out, buns out… of my lunch box, that is. The magnificent weather had reinvigorated my quest against lunch ennui, resulting in this tasty salad.
I found the recipe that inspired me, via Pinterest, here. Feel free to substitute any of the vegetables for other root vegetables you like. I also chucked a couple of shallots in the roasting tin as I had them on hand.
Ingredients (serves four)
- 800g (about two medium) sweet potatoes
- 400g (one root) celeriac
- 300g (two medium) parsnips
- 2tbsp olive oil
- 2 cloves garlic
- 1tsp fennel seeds
- 200g washed baby spinach
- 160g washed other leaves (I used sprouted peas)
- 200g pomegranate seeds, or one pomegranate if you’re not lazy
- 200g feta, cubed
- 2 avocados
- 50g pumpkin seeds
For the dressing
- 1tbsp French mustard
- 1tbsp honey
- 2tbsp cider vinegar
- 1 clove garlic, peeled and crushed or finely chopped
- 1tsp balsamic vinegar
- 6tbsp flavourless oil
- Preheat oven to 200C (400F)
- Chop all of the root vegetables into bite-sized dice. Peel if desired. I peeled the celeriac but not the sweet potato and parsnips. Place into a baking tray.
- Coat evenly with the olive oil and sprinkle over the fennel seeds. Place in the garlic cloves (no need to peel or chop)
- Bake for 20-25mins, until golden brown and tender.
- Combine the dressing ingredients, aside from the oil, in a food processor or hand blender and blitz until smooth. Add the oil slowly, through a funnel if you have one.
- Cut open avocado, remove store, scoop out the meat and cut into smaller cubes. Add the avocado to the salad leaves along with crumbled feta and pomegranate seeds
- Heat a small saucepan, add the pumpkin seeds and a little sprinkle of salt and toast until golden.
- Mix the roasted roots with the salad and top the salad with toasted pumpkin seeds. Add dressing to taste.
I make this salad ahead of time for work. I put my roasted roots in a large airtight container in the fridge, with the feta, pomegranate and toasted pumpkin seeds in separate containers.
Each morning, I put the leaves in my lunchbox, topped with the roots and other ingredients. I take my dressing in a separate container and dress the salad just before eating. It’s a little more effort doing it this way, but gives a really enjoyable result.
The salad is also very nice undressed. You could add a tablespoon of honey to the vegetables before you roast them for extra flavour.