Warm autumn roast vegetable salad
Roast vegetable autumn salad
I love dishes like this. This recipe is here to inspire – you can change it as you like depending on what vegetables are in season and whatever you can get your hands on in the garden.
Most of the autumn veggies around are great when simply roasted in the oven with good quality olive oil, sea salt and pepper. Dress them in a zingy vinaigrette, serve with some great leaves, crispy bacon and a poached egg or two…and hey presto – the perfect Eat For The Earth lunch!
Ingredients for the salad (serves 6):
2 sweet potatoes
A selection of your favourite salad leaves
12 free range eggs
12 rashers of streaky bacon
Ingredients for the dressing:
30g strong Dijon mustard
30ml red wine vinegar
140ml olive oil
Sea salt and freshly ground black pepper
1. Pre-heat the oven to 160°C. You don’t want the oven to be too hot as you want to slow roast the veggies – they have an incredible flavour this way.
2. Wash and peel all the root vegetables (except the radish) and cut into rustic pieces, keeping them quite large. Place in a large baking tray and toss with the olive oil, salt and pepper. Roast in the oven.
3. To make the dressing: place the mustard and vinegar in a mixing bowl and whisk together. Gradually start adding the olive oil, constantly whisking to create an emulsion. Season with salt and pepper.
4. Place the streaky bacon on a rack in a baking tray and cook in the oven until crispy, place on paper towel and keep to the side. Reserve the fat that comes from the bacon.
5. Bring a pot of salted water to the boil and start poaching the eggs, two at a time. Using a slotted spoon, place in ice water once cooked.
6. Once the veggies are cooked, toss in the bacon fat and squeeze over the juice of the lemon.
7. Wash the lettuce and radish, then dress with the vinaigrette, toss in the warm roast veg, and top off the salad with crispy bacon.
8. Quickly put the eggs back into the warm water, just to heat them up and finish off the salad with the poached eggs.