Roast Root Vegetable salad with Rocket and Watercress
Vibrant, colourful and packed with nutritious veggies, this root vegetable salad is delicious anytime of the day. We suggest switching up the vegetables depending on what’s available seasonally to ensure a good depth of flavour.
INGREDIENTS• 400g of diced root vegetables. 1/4”
• (A mixture of pealed beetroot, carrot, parsnip, celeriac and sweet potato) • 1 tbs olive oil • 1 tbs ground cumin • 2 handfuls of Rocket • 2 handfuls of watercress • 1 tbs honey • 150g goats cheese (optional) • Salt and pepper
Heat the olive oil in a heavy bottomed pan and then add the vegetables and cumin and season with a little salt and pepper. Cook on a high heat, stirring regularly until the vegetables are soft. 5-7 min. Allow to cool. Mix the vegetable with the rocket, watercress and honey. T oss until dressed. Arrange on a serving dish and then sprinkle with goat cheese.
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