Friday, March 27, 2015


salad with roasted veggies & goat cheese
last week i've already picked some wild edible greens, almost a handful..... so i added some green leaves from the farmer's market and combined it with roasted veggies and goat cheese to make a warm salad.  image: colin cooke via taverne agency, recipe by paul lowe  after the break

8 small carrots, peeled and cut in half lengthwise
1 small head of cauliflower, in pieces
1 celery roots, peeled and cut in 4 lengthwise
3 tablespoon olive oil
3 tablespoons honey
salt and pepper
a handful of olives
100g  crumbled soft goat cheese
green leaves, 2 hands
for the dressing:
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
salt and pepper
preheat oven to 180Âșc.
place carrots, cauliflower and celery in an oven proof dish and
drizzle with olive oil and honey.
sprinkle with a little salt and pepper.
bake until soft, about 15­-20 minutes.
place the greens in a large bowl, add olives, cheese and the grilled vegetables.
in a small bowl stir together oil, vinegar, lemon juice and honey.
taste with salt and pepper, pour the dressing over the salad and serve.
serves 4

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