30 January 2025
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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 veggie basket at the metre .
When making a roasted salad , I ordinarily fill the oven with tray of vegetables to make full use of the space . The roasted veg will keep for several days in the fridge , and is so various as a fundament ingredient for soups , stews , pate , curries and other dish . It also freezes very well .
Rosemary and thyme are usually available growing outside yr around in the garden . The recipe here produce enough dressing for this salad and to utilise on other meals too . It will keep for a week or so in a jar in the fridge .
The existent quantity of vegetables do not matter too much , I endeavor to have more or less equal quantities of everything . For this recipe I have paint a picture 1 cup ( 250ml ) of everything , which feeds four with some remnant , but do relish experimenting with what you have in your kitchen .
1 cup diced wintertime squash , peeled if necessary 1 cup dice yellow beet
1 cup dice carrot 1 cup cube onion plant
1 cupful dice parsnip 1 cup diced leek
1 cup diced cabbage 1 cup diced celeriac Olea europaea oil to moisten
optional – 1 cup cooked borlotti or other beans ( out of a tin is fine ! ) or toasted nuts and seed of your selection .
For the roastedgarlic , rosemary and thyme clothe
1 incandescent lamp of garlic ( or two if you love garlic ) 1 tbsp rosemary leaves , finely chopped 1 tbsp thyme leaves , delicately chop 180 cubic centimetre Olea europaea oil
60 ml cider vinegar ( or lily-white wine-coloured acetum , or lemon yellow succus ) salt and capsicum to taste
Preheat the oven to 180 C buff .
Arrange the vegetables and the ail on oven proof peach and drizzle with olive fossil oil . utilise your fingers or a brush to make certain that everything is equally surface . joint for 30 – 45 minute , shaking the dish every 15 minute of arc or so to make certain the veg does n’t baffle , until everything is piping hot and caramelize on the outside .
Meanwhile , train the grooming in readiness for the roast garlic , by mixing the ingredients together .
Remove the garlic after 25 - 30 min , and place in a coolheaded property . When the Allium sativum is cool enough to deal well , squeeze the roasted content out of each clove into the dressing . Whisk good to aggregate . Taste and conform the flavourer to your liking
When the vegetable are cooked , leave to cool if you ’re eat it frigid .
When the garlic is nerveless enough to handle comfortably , squeeze the roast contents out of each Eugenia caryophyllatum into the dressing . whisk broom thoroughly to combine . Taste and adjust the flavorer to your liking .
Put the roast veg into a serving beauty . Add the beans , cum or nuts ( if using ) and drizzle over some of the dressing . Stir so that everything is light cake , adding a little more grooming if hope . you may find out more about Stephanie and her homesteading adventureswww.NoDigHome.com
