Description (Some HTML is OK)
Great vegetarian dish with roasted root vegetables ...
Delicious hot or cold!
Ingredients
Makes 4 servings
- 1 butternut squash, peeled and cut into thin wedges
- 2 red onions, peeled, halved and cut into wedges
- 4 parsnips, peeled and cut into (you guessed it) ... wedges
- 3tbs olive oil, try garlic or chilli oil
- 1-2tbs clear honey
- 1tbs sunflower seeds
- 225g bag of leaf spinach
- 2tbs white wine vinegar
- 1tsp Dijon mustard
- Thyme, ground back pepper, sea salt for seasoning
Preparation
1. Heat oven to 220C.
2. Put the squash, onions and parsnips into a large roasting tin, drizzle with half the oil, then season to taste. Roast for 20 mins, turning a couple of times, until softened.
3. Drizzle with the honey and scatter with the sunflower seeds, then return to the oven for a further 5 mins or until toasted.
4. Put the spinach into a salad bowl, then tip in the vegetables and sunflower seeds.
5. Whisk the vinegar, mustard and remaining oil together and season to taste, then toss into the salad until the spinach wilts slightly.
Serve immediately.
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