Autumn Sunset Salad
The Saturday market is full of beetroot and pumpkin that I stash in the bottom of the pram beneath pungent bouquets of coriander and mint (since our plants legged it long ago) - and this is what I've been doing with them. This owes a lot to a Julie Le Clerc recipe - the dressing is pretty much hers - but I've ditched the chickpeas and added beetroot. Scatter some crumbled feta or toasted nuts over the top for a protein hit. This makes enough for four hungry people as generous side dish or lunch.
1/2 a pumpkin, seeded and cut into small chunks (don't worry about peeling it, the skin is delicious roasted)
1 large beetroot, cut into small chunks
olive oil
Preheat the oven to 200C. Line a large roasting dish with foil, then tip the pumpkin and beetroot into it. Drizzle with oil and toss well with your hands. Roast for about 30-40 minutes, until tender (the beetroot may take a little longer). Set aside and let cool.
Dressing
3/4 cup sun-dried tomatoes (I buy the dried sort in packets, as if they were dried apricots - if you use the ones packed in oil, reduce the oil below accordingly)
3Tbsp red wine vinegar
2Tbsp hot water
1/3 cup olive oil
3 cloves garlic
2tsp brown sugar
salt and pepper
Put the sun-dried tomatoes, water and vinegar into a small bowl and let sit for 20-30 minutes (to soften the tomatoes), then tip into a food processor. Add the remaining dressing ingredients and whiz until it forms a chunky puree. Taste for seasoning, add a little water if it seems very thick. Toss this through the cooled, roasted vegetables. Sprinkle with a handful of coarsely chopped coriander and mint and serve.
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