Roasted Winter Veg with Goat's Cheese and Sesame Seeds
Over a year ago
1,287 views
Ingredients
- 1 medium butternut squash
- 4 medium red onions, peeled and each cut into 6 wedges
- 2 Large parsnip. peeled and cut into large chunks
- 3 tbsp. olive oil
- 200g bag baby spinach leaves
- large handful fresh oregano, chopped
- 200g goat's cheese
- 1 tbsp. Dijon mustard
- 5 tbsp. red wine vinegar
- 1 tsp. walnut oil
- 300ml extra virgin olive oil
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Delicious salad for buffet style meals, or just as a side dish.
Method
-
1
1. Heat oven to 200c. Peel the squash, remove the seeds and cut the flesh into 3cm chunks. Put the squash, onions and parsnips into a bowl, pour over the oil, then season well. tip into a large roasting tray, then roast on top shelf for 50 mins.
2. Meanwhile, make the dressing. Whisk the mustard and red whine vinegar in a bowl, slowly adding the walnut and olive oils while still whisking, then season.
3. Tip all the roasted veg into a large bowl and pour over a quarter of the dressing to taste while the veg is still warm, then toss together. Just before serving, toss through the spinach, scatter with the oregano and sesame and crumble over the goat's cheese. Serve hot or at room temperature, with extra dressing on the side.
Similar Recipes
View all similar
Comments (0)