Charlotte’s roast vegetable salad, using winter purslane and root vegetables from 5 Acre Community Farm.
Charlotte: “This salad is surprisingly filling and even fills up my husband who until very recently would not have been happy with a meat-free dinner. So big thumbs up. And I enjoyed some vanilla & chocolate ice cream for dessert (with toasted seeds on top) as it was such a healthy main ;-). The salad is inspired by the original roast vegie salad on this blog, but used what we currently had in the fridge, so:
Slice up veg into whatever size portions you fancy eating in the salad. This week I used carrot, parsnip, beetroot & red onion (from my veg share box). Place in baking tray & drizzle over olive oil. I did the beetroot in a separate pan to save them leaking colour onto the other veg although this week’s batch didn’t seem overly leaky!
Roast at 180 (170 fan) for 15 mins, remove from oven & stir. Return to oven & continue to roast for a further 15-20 mins or until cooked to your liking.
Open a can of mixed bean salad and drain off the water.
We also had the remains of a roasted camembert in the fridge (most decadent!) so I thought that would be a nice addition to the salad, but goats or mozzarella cheese would be yummy, or a dollop of hummus
When I removed the beetroot from the roasting tray there was quite a lot of unused oil, so to use this up I cubed some bread, tossed it in the oil then roasted this for about 12 mins for croutons
I used the winter purslane from this week’s box as a base, and some shreds of the red mustard leaves.
Add all the ingredients to the serving bowls, drizzle over dressing of choice (take more dressing to the table as the salad seems to absorb lots of dressing).
Munch away! ”