Salad of roasted pumpkin and (heritage) vegetables, walnut dressing and spinach,cheese and chili muffins
Serves 8 or 4 hungry people !
2 lemon cut into wedges
1 large piece pumpkin, deep orange has more flavour
2 heritage carrots, purple and yellow
2 parsnips, peeled and cut into wedges
2 Spanish onion, cut into wedges
2 bunch beetroot, trimmed, peeled and cut into wedges, optional
1 dl olive oil
1 dl light walnut oil
2 -3 tablespoons balsamic vinegar
2 to 3 clove crushed garlic
2 teaspoon brown sugar
150g baby spinach leaves
A handful of walnuts
2 tbsp light oil
1 tsp rough sea salt
1. Preheat oven to 200°C. Using a sharp knife, remove skin from celeriac. Cut into small wedges and place in a bowl of water with lemon wedges. This will prevent celeriac from browning.
2. Place the pumpkin in a large baking tray with parsnips, Spanish onion and beetroot. Add celeriac and 1 dl olive oil and toss vegetables to coat in oil. Bake for 30 minutes.
3. Heat a little oil in a frying pan, toss in the walnuts and fry for a few minutes, turn out onto a kitchen paper to drain and sprinkle with salt
4. Whisk the remaining olive oil, balsamic vinegar, garlic and brown sugar together. Set aside. Toss the vegetables with baby spinach leaves. Serve drizzled with dressing.
5. Sprinkle over the nuts
250 ml milk
65 ml olive oil
95 gram grated cheddar cheese
80 gram grated parmesan cheese
150 gram spinach (finely chopped )
10 gram chilisauce or a pinch of chopped chilis
150 gram eggs (3)
480 gram flour
20 gram baking powder
a pinch of salt
sesam or pumpkin seeds
1. Put the milk, oil, cheeses, spinach, chili sauce or chilli and the eggs in a bowl and mix well together
2. Sieve the flour and the baking powder with the salt and fold into the mixture beating well with a wooden spoon
3. Spoon the mixture into 12 well greased muffin forms until a third full.
4. Scatter over the sesam or pumpkin seeds
5. Bake in a pre heated oven 190 C° for 20-25 minutes
6. Remove the muffins from the form and serve warm
Any left over muffins can be frozen