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Roasted Winter Veg With Chevre And Sesame Seeds

Chef.Foodie's picture
Ingredients
  Butternut squash 1 Medium
  Celeriac 1 Medium
  Red onions 4 Medium, peeled and 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
  Fresh oregano 1 1⁄2 Cup (24 tbs), chopped (Large Handful)
  Sesame seeds 2 Teaspoon, toasted
  Goats 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)
Directions

1. Preheat 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Roasted
Dish: 
Sandwich
Interest: 
Winter, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Sesame Seed
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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