With this constantly changing weather it’s hard to know what to eat at the moment. Should we have a winter warming soup or crisp spring salad. So we thought we’d bring you a delicious warm salad compliments of the lovely Victoria Cosford www.lavittoria.com.au. Who you may well find behind the mushroom stall in the morning.
Roasted Pumpkin & Beetroot Salad
Method
Preheat the oven to 200c and line a baking tray with baking paper. Toss wedges of pumpkin, skin on, in olive oil sprinkled with salt, cumin and coriander powder and bake until tender.
Meanwhile peel, half or quarter 6 baby beets, toss them in balsamic vinegar, a toss of olive oil and salt. Wrap them in foil and place them in the oven until tender.
For the sap peas or beans little bowm them for a few minutes, then place them in ice cold water (blanching). Once cool take them out and squeeze half a lemon over them with a slosh of olive oil to dress.
Place 75g of walnuts in a heavy pan and heat over a medium heat, toasting for about 5 mins. Sprinkle over some vegetable oil, a little salt and some maple syrup for about 30 seconds or until it bubbles. The remove and place on to a plate lined with baking paper until they cool.
To assemble arrange them in several layers, sprinkle the walnuts through them, add a few edible flowers and a good grind of black pepper.
It’s simply delicious!!
