ROOT VEGETABLE AND ORANGE SALAD

Curing root vegetables tempers their earthiness and amplifies their jammy character. When in season, we opt for blood oranges in this salad, but at this time of year, we’ll use navel oranges.

Preparation 20 minutes, plus curing Cooking 40 minutes Serves 4

500G BEETROOT, PEELED AND CUT INTO 2CM WEDGES 250G PARSNIPS, PEELED AND CUT INTO 3CM PIECES 250G CELERIAC, PEELED AND CUT INTO 3CM PIECES 90G FINER FLAKED SEA SALT 75G CASTER SUGAR

1 GARLIC CLOVE, GRATED GRATED ZEST OF 1 UNWAXED BLOOD ORANGE

½ TSP CUMIN SEEDS

¼ TSP GROUND BLACK PEPPER OLIVE OIL, FOR DRIZZLING 100G GOAT’S CHEESE LOG 1 TBSP HONEY

2 BLOOD ORANGES 250G POUCH COOKED PUY LENTILS

JUICE OF ½ LEMON

1 HEAD RED ENDIVE, LEAVES SEPARATED

50G HAZELNUTS, TOASTED AND ROUGHLY CHOPPED 3 PARSLEY SPRIGS, LEAVES PICKED

3 TARRAGON SPRIGS, LEAVES PICKED

2 TBSP EXTRA VIRGIN OLIVE OIL FRESHLY GROUND BLACK PEPPER

1 Arrange the beetroot on a roasting tray in an even layer and the parsnips and celeriac on another. Rub the salt and sugar together with the garlic clove, orange zest, cumin and pepper in a small bowl to combine. Divide the salt and sugar mixture between the vegetables in the two trays and toss to coat every piece in the cure. Leave to cure at room temperature for 40 minutes (but no longer or the vegetables will become too salty).

2 Preheat the oven to 200°C (180°C fan oven) gas mark 6.

3 Keeping the beetroot separate from the other vegetables, rinse them all thoroughly under cold running water and pat dry. Rinse the trays to wash away the cure and dry them. Put the beetroot on one tray and the parsnips and celeriac on another. Drizzle the vegetables with enough olive oil to coat in a thin layer and roast in the oven for 35-40 minutes until tender and caramelised in places. About 15 minutes before the end of the cooking time, remove the beetroot tray from the oven and put the goat’s cheese on top of the beetroot. Drizzle the honey over the cheese and return the tray to the oven.

4 Meanwhile, slice the top and bottom off the blood oranges and use a serrated knife to cut away the skin and pith. Cut the blood oranges into 1cm rounds, discarding any pips. Set aside until ready to use. Warm the lentils through in a large frying pan, then remove from the heat and dress with 1 tbsp of olive oil and the lemon juice.

5 Remove the vegetables from the oven and while the cheese is still warm, roughly break it up with a fork into wobbly chunks. Stir the lentils through the vegetables and cheese.

6 Arrange the roasted vegetable mixture on a platter. Break the orange slices into smaller pieces and tuck among the vegetables along with the endive leaves. Scatter over the hazelnuts and herbs and drizzle with 2 tbsp olive oil. Season with black pepper and serve immediately.