Italian winter warmer salad
This is an excellant winter recipe inspired by my recent visit to the Kew Gardens over the Christmas break. Bleak as it may be around these lawns in winter, this salad definately made my day.
1 large onion, 1 parsnip sliced lengthwise, 1 carrot sliced lengthwise, a bowl of sliced butternut squash and swede, 2 tablespoons of freshly made green pesto, ½ tablespoon of honey, a bowl of fresh rocket leaves, 1 tablespoon extra virgin olive oil, salt and pepper to season, a handful of roasted pine kernels
1. Roast all the vegetables together in oven for about 30 – 35 minutes at 200°C or till desired level of crispness/softness is achieved.
2. Transfer the vegetables in salad bowl and add the rocket leaves.
3. Add the pesto, extra virgin olive oil and honey and season with salt and pepper. Mix thoroughly so that the pesto and honey dressing applies to all vegetables. Take care not to squash the vegetables or rocket leaves in the process
4. Garnish with roasted pine kernels and serve warm
Try a tip
Try adding some raisins instead of honey for provide a burst of sweetness amidst the warm vegetables