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Harvest salad
Harvest salad
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Invest in high-quality red wine vinegar for maximum flavor impact.
Ingredients:
  • 1 acorn squash
  • 6 small beetroots
  • 1 red onion
  • 2 bulbs of fennel
  • 2 teaspoons coriander seeds
  • ½ a bunch of fresh mint
  • ½ a bunch of fresh flat-leaf parsley
  • 1 pomegranate
  • 150 g feta cheese
  • 2 tablespoon red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
Instructions:
  • Preheat the oven to 190ºC/gas 5. Carefully halve the squash and reserve the seeds. Quarter the squash and lay in a roasting tray. Quarter the larger beetroots, halve the smaller ones, and add to the tray. Slice the onion into sixths and tuck in among the vegetables. Remove fennel fronds and cut each bulb into 6 wedges, then add to the tray. Drizzle with olive oil. Pound coriander seeds with salt and pepper, sprinkle over the vegetables, and toss to coat. Roast for about 40 minutes, shaking halfway, until soft and golden. Allow to cool slightly. Make dressing by combining vinegar, olive oil, mustard, and seasoning. Dress the warm vegetables, sprinkle herb leaves and fennel tops, add pomegranate seeds, and crumble feta. Gently toss everything together.

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