warm root vegetable & grain salad

WITH MAPLE SYRUP & CUMIN DRESSING

The root vegetables in this dish make it very filling and perfect for a main meal. Change the vegetables if you like – potatoes, celeriac and chunks of capsicum (peppers) also work well – but make sure you cut them into equal-sized pieces.

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SERVES: 4

PREPARATION: 15 minutes

COOKING: 1 hour 5 minutes

2 parsnips, peeled and sliced in half lengthways

4 medium carrots, about 500 g (1 lb 2 oz), peeled

3 thyme sprigs

3 rosemary sprigs

4 tablespoons olive oil

sea salt flakes

freshly ground black pepper

2 red onions, halved

2 sweet potatoes, about 350 g (12 oz), peeled and sliced lengthways into wedges

20 cherry tomatoes, about 250 g (9 oz/2 cups)

200 g (7 oz) mixed grains, such as farro, freekeh, pearled barley and quinoa

FOR THE DRESSING

2 tablespoons maple syrup

2 tablespoons cider vinegar

125 ml (4 fl oz/½ cup) extra virgin olive oil

2 garlic cloves, crushed

¼ teaspoon ground cumin

sea salt flakes

freshly ground black pepper

Heat the oven to 190°C (375°F/Gas 5). In a large baking tray, toss the parsnips, carrots, thyme and rosemary with half of the olive oil. Season with salt and pepper and roast for 20 minutes. Remove the tray from the oven and add the onions, sweet potatoes and the remaining olive oil. Season with more salt and pepper and roast for a further 30 minutes. Add the tomatoes and cook for 15 minutes more.

Meanwhile, whisk together the dressing ingredients. Taste for seasoning and add more salt, pepper or vinegar if needed.

Cook the grains following the packet directions until just tender. Be careful not to overcook. Drain, add half of the dressing while the grains are still hot and taste for seasoning. Keep warm until the vegetables are ready.

When the vegetables are done, pour over most of the remaining dressing and turn to coat. Gently combine the grains and vegetables on a serving plate and serve immediately, with the remaining dressing poured over.