Roasted roots and winter fruits
It's true that winter veg is very rooty - but that doesn't mean it's all hearty stews and soups. You can make light, refreshing and filling salads by pairing roast roots with winter fruits. The aromatic parsnip, the floral celeriac, the sturdy carrot can be lifted with the zing of orange or little sweet bursts of pomegranate.
Roasting roots is the best way to release more of the natural sugars and get a deeper flavour. Cut any of your rooty veg - carrot, beet, parsnip, potato, celeriac, swede - into bite-sized chunks, drizzle with olive oil and add your favourite flavours - could be rosemary, thyme, lemon zest, fennel, cumin & corriander seeds, chilli or garlic. Once cooked, mix it togthether with a fluffy grain like pearl barley, cous-cous or freekeh and drizzle with something saucy, maybe tahini dressing or harissa yoghurt or dollops of creamy goats cheese. Add some torn up kale or salad leaves and you have yourself a mighty fine hearty winter salad.
Add some fruit and take it to the next level - blood oranges, pomegranates seeds and apples can add an extra layer of flavour to a winter salad. Experiment with different flavours and ingredients and have some fun in the ktichen!
Tahini sauce dressing
1 Tbsp tahini
juice of half a lemon
1 small garlic clove, crushed
salt & pepper
1/2 tsp honey or agave syrup
In a small bowl add the lemon juice, honey & garlic to the tahini and mix. The tahini paste will thicken so add a bit of water, mix and keep adding small amounts of water and mixing until the sauce thins out to desired consistency. Season with salt and pepper and drizzle away.
2 Tbsp natural or greek yoghurt
1 tsp harissa paste (I use Belazu Rose Harissa)
Juice of half a lemon
1 Tbsp olive oil
Salt & pepper to taste.
This one's simple - mix everything together and it's ready dolloping on heart winter rooty salads.
Tried and tested recipes
Here's a few of our recipes to get the creative juices flowing: