Roasted Vegetable Salad

Serves 2-4

Ingredients

• Olive oil
• 10 brussels sprouts halved
• 10 shallots peeled and halved
• 1/2 Kent pumpkin, skin on, sliced into thin wedges
• 5 golden baby beetroots halved
• 5 purple baby beetroots halved
• 1 bunch of baby kale
• 1/2 bunch of sage
• 1/2 bunch of rosemary
• 1/2 bunch of thyme
• Salt and pepper
• 1 handful of diced and toasted pumpernickel
• 2 tablespoons crumbled feta
• 5 baby radishes thinly sliced (optional for garnish)

For dressing

• Juices from roasting tray
• 1 tablespoon Dijon mustard
• 2 tablespoons fig vino cotto (sherry vinegar)
• 2 tablespoons extra virgin olive oil
• Juice of half a lemon

Method

1. Preheat oven to 200C.
2. Preheat olive oil in a saucepan over high heat. Sear the Brussels sprouts and shallot halves in the hot pan, giving them a nice color on the cut surface. This is called ‘marking’ and gives a nice crunch and flavor to the vegetables.
3. Combine the sprouts, shallots, pumpkin wedges, beetroots, baby kale and herbs in a roasting tray. Season with salt and pepper and drizzle generously with olive oil. Roast in the oven for 20-30 minutes, until vegetables are cooked through.
4. For the dressing, combine all ingredients in a screw-top jar and shake until well combined.
5. Transfer the roasted vegetables to a serving platter and sprinkle with Pumpernickel, feta and sliced radish, if using. Drizzle with the dressing. Serve warm.