Mind-blowing SALADS

Say goodbye to boring salads and make them the star of the show

Roasted vegetables with horseradish & goat’s cheese

Serves: 4-6 Ready in: 1 hr

PRODUCE

2 small bunches of small carrots, peeled and halved lengthways 225g small long new potatoes, halved 455g Brussels sprouts, halved 4 shallots, peeled and halved 1 head of garlic, separated into cloves 2tbsp grated fresh horseradish (or 1tbsp jarred horseradish) 2 lemons 15g fresh dill 60g fresh parsley leaves

DAIRY

140g goat’s cheese, at room temperature

PANTRY

Extra-virgin olive oil Salt and freshly ground black pepper 60g crusty bread, torn to 2.5cm pieces

1 Preheat the oven to 220°C/gas 7. On one baking sheet, toss the carrots with 2tbsp oil and season with salt and pepper. On a second baking sheet, toss the potatoes, Brussels sprouts, shallots, and garlic with 2tbsp oil and season. I like to make sure the potatoes are cut side down, so they get very crispy. Roast the vegetables for 25 mins, then toss to see how they are doing. They should be deep golden brown and will need about 10 mins longer.

2 When the veggies are done, add the bread to a baking sheet. Toast until golden brown, 6-8 mins. Let cool a bit.

3 Make the horseradish goat’s cheese: In a food processor, combine the goat’s cheese, horseradish, the zest and juice of 1 lemon, the dill, and season to taste. Blend until whipped, smooth, and completely combined, scraping down the sides as necessary.

4 Spread the goat’s cheese mixture on plates or a platter. Toss the roasted vegetables with the parsley and the croutons and arrange on the plates. Serve with the lemon wedges.