Roasted Winter Veg with Goats Cheese and Sesame Seeds
|Butternut squash||1 Medium|
|Red onions||4 Medium, peeled and each one cut into 6 wedges, leaving root intact|
|Parsnips||2 Large, peeled and cut into large chunks|
|Olive oil||3 Tablespoon|
|Baby spinach leaves||200 Gram (1 Bag)|
|Fresh oregano||1⁄3 Cup (5.33 tbs), chopped (Large Handful Fresh Oregano)|
|Sesame seeds||2 Teaspoon, toasted|
|Goat cheese||8 Ounce (200 Gram)|
|For the dressing|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||5 Tablespoon|
|Walnut oil||1 Teaspoon|
|Extra virgin olive oil||1⁄2 Pint (300 Milliliter)|
1. Heat oven to 200C/180C fan/gas 6. Peel the squash, remove the seeds and cut the flesh into 3cm chunks. Peel and cut the celeriac into equal-sized chunks. Put the squash, celeriac, onions and parsnips into a bowl, pour over the oil, then season well. Tip into a large roasting tray, then roast on the top shelf for 50 mins.
2. Meanwhile, make the dressing. Whisk the mustard and red wine vinegar in a bowl, slowly adding the walnut and olive oils while still whisking, then season. The dressing will keep in a tightly sealed jar in the fridge for up to 1 month.
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 seeds and crumble over the goat's cheese. Serve hot or at room temperature, with extra dressing on the side.