Sunday, August 25, 2013

Miss Kitty Bakes: Roasted vegetable, goats cheese and hazelnut salad.

August is a funny time in Sydney. One day, the weather is warm and springlike. The next, the wind whips up and you have to swathe yourself in winter woolens again.

This is a recipe I made up last week when we had a range of rather sorry looking root veggies in the fridge. We were desperate for something green and leafy but the urge for comfort food has not quite left. This salad fits the bill perfectly: the comforting warmth of the cinnamon honey roasted vegetables combined with the smooth goats cheese and crunch of the hazelnuts makes for the perfect late winter salad. You could serve it without the rocket (maybe with some steamed beans or brocolini instead), but I think the peppery nature of the greens is an excellent foil for the dish and elevates it to a lighter plane.

I wasn't going to blog this (because it seemed somewhat simple) but I have had quite a few email/Facebook/Instagram requests after I posted the picture on Instagram, so I assume people are feeling like we are - a little desperate for some comfort food in a salady world.

Enjoy! We certainly did. So much so, we are having a version of this again for dinner tonight.

Miss Kitty's warm winter vegetable salad

1 small sweet potato or kumera
1 large parsnip, peeled
2 carrots
A piece (maybe 300g) of butternut pumpkin, peeled
2 tablespoons Coconut oil, melted
1/2 teaspoon cinnamon
1 tablespoon honey
2 large handfuls of rocket, washed and dried
100g goats chevre (we used Meredith Dairy chevre)
50g hazelnuts, roasted, peeled and roughly chopped
Caramelised balsamic vinegar to drizzle

Preheat the oven to 180 degrees.

Chop the sweet potato, parsnip, carrots and pumpkin into even pieces and place in a bowl. In a cup or jug, combine the melted coconut oil, cinnamon and honey, stirring well to combine, then pour over vegetables. Mix with your hands until everything is fully coated. Work quickly as the coconut oil may reset if your veggies are cold.

Spread the vegetables out in a roasting tray or baking sheet(s) in one layer. Roast for approximately 45 minutes at 180 degrees or until golden brown, tossing once or twice during cooking. Allow to cool a little on the tray.

Place the washed and dried rocket onto a platter and top with the veggies and a handful of chopped roasted hazelnuts. Dot with the crumbled goats cheese and drizzle with caramelised balsamic.

Serves Four as a accompaniment - we had ours with BBQd lamb chops. 


Faux Fuchsia said...

looks fab xx

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