Roasted vegetable salad with rocket and tomatoes

Roasted vegetable salad with rocket and tomatoes

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

Deeply colourful, sweet and warm, this is a favourite salad of mine.We make it with rocket and beetroot from our garden – I also like to throw in the beetroot tops, which make the most delicious salad leaf. Don’t drown this beautiful salad with dressing… you want to allow all the colours and earthy sweet flavours to shine through.

Ingredients

Quantity Ingredient
12 small young beetroot, with leafy tops
1 small red onion, peeled and sliced into pinwheels
4 tablespoons olive oil
sea salt
freshly ground black pepper
1 tablespoon balsamic vinegar
1 large sweet potato
1/2 tablespoon maple syrup
1/2 tablespoon tamari or soy sauce
1 dried red chilli, crumbled
1/2 lime
2 small fennel bulbs, trimmed
12 little ripe tomatoes, such as San Marzano, datterini or cherry tomatoes
large handful rocket leaves
extra virgin olive oil, to drizzle

Dressing

Quantity Ingredient
180ml thick greek-style yoghurt
10 drops tabasco
1/2 lime, juiced
40ml extra virgin olive oil
small bunch coriander, leaves only

Method

  1. First make the dressing. Put the yoghurt in a bowl and stir in the Tabasco, most of the lime juice, the olive oil and a pinch of salt. Chop the coriander finely and stir into the dressing. Taste and add a little more salt or lime juice if needed. Set aside.
  2. Preheat the oven to 200°C. Scrub the beetroot well under cold running water to remove any dirt, but don’t bother to peel them. Cut off the tops, wash these, pat them dry and set aside for later.
  3. Put the beetroot and onion rings in a roasting tray, pour over 2 tbsp olive oil and season with salt and pepper. Cover tightly with foil and roast in the oven for 40 minutes or until the beetroot is tender when pierced with a sharp knife. Take out the onion rings and set aside. Return the beetroot to the oven and bake, uncovered, for a further 15 minutes until the skins are crinkly. Place in a bowl and dress while warm with the balsamic vinegar. Set aside to cool.
  4. Meanwhile, peel the sweet potato and cut into 4cm chunks. Place in a bowl and spoon over the maple syrup, tamari or soy and 1 tbsp olive oil. Toss to coat, then place in a roasting tray and scatter over the chilli. Roast, uncovered, on the middle shelf of the oven for 35 minutes or until tender when pierced with a knife. Remove and while warm, squeeze over the lime juice. Set aside to cool.
  5. Quarter the fennel bulbs and place in a roasting tray. Season with salt and pepper and drizzle with 1 tbsp olive oil. Cover with foil and bake in the oven for 20 minutes, then remove the foil and throw in the little tomatoes. Return to the oven and cook, uncovered, for a further 15–20 minutes or until the fennel is soft and the tomatoes are soft and oozing their juice. Remove and allow to cool.
  6. Put the rocket and beetroot tops in a bowl, dress with a little extra virgin olive oil and season lightly. Arrange the salad on individual plates, layering the leaves and roasted vegetables, and spooning over a little dressing here and there as you go. Serve at once.
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