You can make this salad all year round depending onwhat’s in season, but my favourite version is in autumn when there is so much bounty. It is a really hearty salad that is actually vegan served this way, but can also be topped with feta or goat’s cheese if you like.
SERVES 4
• 1 carrot, peeled and cut into 2-cm cubes
• 1/2 butternut squash or any squash, peeled, deseeded and cut into 2-cm cubes
• 1 beetroot, peeled and cut into 2-cm cubes
• 1 parsnip, peeled and cut into 2-cm cubes
• 30ml olive oil
• salt and pepper
• 2 slices of sourdough bread
• 1 handful per person of mixed salad leaves
• 1 quantity of Panzanella Dressing (see page 53)
• 1 Granny Smith apple, peeled, cored and thinly sliced
• 2 large cavolo nero or Russian kale leaves, thinly sliced
• 1 tsp poppy seeds
EQUIPMENT
• roasting tray
• baking tray
Preheat the oven to 200°C/400°F/Gas 6. Toss all the root vegetables in olive oil with some salt and pepper, then place in a roasting tray and roast for 30 minutes, or until soft and golden. Remove from the oven and leave to cool.
Tear the bread into small chunks and splash with olive oil and salt and pepper. Rub the bread with your hands, then place on a baking tray and put into the oven with the vegetables for 10 minutes, or until golden, but not too rock hard!
Put the salad leaves in a large bowl and dress with the Panzanella Dressing. Add the apple and raw kale to the bowl and mix well.
Pile the salad onto plates and top gently with the roast vegetables, the sourdough croûtons and a sprinkle of poppy seeds.
NOTES
Use any squash you like in this dish, but Crown Prince is especially good.