Food Blog | Cooking Blog
This multicoloured salad is the perfect side dish to a summer barbecue or even a vegetarian main dish. (Personally, I have never been satiated by anything meat-free but each to their own!) Tossed with parsley and toasted pine nuts, the sweetness of the honey roasted vegetables combines with a fresh and summery aroma, and when cut by the bitterness of the feta, is completely irresistible. Alternatively, the vegetables alone provide a perfect and hearty accompaniment to any winter roast. Dressed up with garnish or dulled down and drizzled in gravy, this orange and purple combo is a must: easy, cheap, and fabulously impressive.
Here is an Ottolenghi-esq Middle-Eastern inspired recipe that frequents my dinner table. I recommend making it in bulk as it keeps incredibly well and the flavours only get stronger over night. It will make a delicious lunch for yours truly tomorrow, and after all, yours is the most important mouth to feed...
Preheat the oven to 200°c. Distribute the crushed garlic and diced onions across two baking trays. Chop the butternut squash into cubes of roughly equal size. I usually leave the skin on for a little crispiness (and because i am a corner-cutting and lazy Queen) and begin by halving the squash along its vertical axis. Use a table spoon to remove the pithy core of the fruit and slice it into wedges of equal thickness before dividing into cubes of about 15 x 15 mm. Distribute across the baking trays, drizzle over with olive oil and set aside. Remove the beetroot buds from their stalks using a pair of sharp scissors and rinse. Once thoroughly dried, cut them into cubes of a similar dimension to the squash so that your salad is an even consistency. Add the beetroot to the butternut squash, drizzle over with some more olive oil and the runny honey before seasoning with a generous grind of black pepper, two large pinches of salt and the roughly torn rosemary leaves. Toss the vegetables, using your hands to ensure that they are coated evenly. Roast for 40-50 minutes, or until crisp on the outside.
In a dry and shallow frying pan, toast the pine nuts for about 30 seconds on each side over low heat. When they start to turn golden in colour with a chargrilled score, remove and set aside on kitchen paper. Toss with the broken walnuts, chopped parsley, crumbled feta and dry herbs/spices. Combine the roasted vegetables with the dry ingredients in a large salad bowl and toss using your hands. Pour over the dressing and toss. This can be done up to an hour before serving as the flavour is strongest when the vegetables have had a chance to soak up some of the liquid and the salad is at room temperature. Yum. You're welcome.
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Queen of Tarts
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