SPANISH ROOTS WITH FETA WHIP
This hearty salad celebrates winter in all its glory by using swedes, parsnips, kumara, pumpkin, carrot and beetroot. You can use any winter vegetables that you have on hand. If you can’t find preserved lemons, you can use the zest of a fresh lemon.
(vegetarian, gf)
Serves 6 to 8
½ cup (100g) PUY LENTILS (French green lentils)
2 BEETROOT skin on, cut into thin wedges
1.5 kg mixed WINTER VEGETABLES (see note above) skin on, cut into chunky wedges
2 tbsp OLIVE OIL
3 tsp SMOKED PAPRIKA
2 tsp CUMIN SEEDS
2 tsp FENNEL SEEDS
1 PRESERVED LEMON, skin only, finely diced
1 tsp SALT and freshly GROUND BLACK PEPPER
¼ cup (35g) SUNFLOWER SEEDS
¼ cup (40g) PUMPKIN SEEDS
2 cup (120g) CAVOLO NERO or KALE, roughly chopped
½ cup (20g) ITALIAN PARSLEY, roughly chopped
FETA WHIP DRESSING
200g FETA
½ cup (125ml) UNSWEETENED NATURAL YOGHURT
¼ cup (60ml) WATER
½ tsp CUMIN SEEDS, toasted
1 clove GARLIC, peeled, crushed and finely chopped
1 tbsp LEMON JUICE
Preheat oven to 200°C.
Lightly oil 2 large roasting dishes.
Place all the vegetables in a large mixing bowl; add the olive oil, spices, preserved lemon, salt and pepper. Toss the vegetables until they are well coated in the spices and seasoning. Transfer the mix onto the prepared roasting dishes and place into the oven to roast for 30 minutes.
Then add the sunflower and pumpkin seeds and roast for 5 - 10 minutes longer or until the vegetables are nicely roasted and the seeds are toasted.
To cook the lentils: place a saucepan half-filled with hot water over a high heat. Add the lentils, bring to the boil then reduce the heat and simmer for 15 - 20 minutes or until the lentils are tender. Remove from the heat, drain well and set aside.
To prepare the dressing: place all the ingredients into a blender and blend until smooth.
To serve: on a large serving platter, layer the vegetables with lentils, cavolo nero and parsley. Drizzle the dressing over as you layer. Drizzle over some of the dressing over the top. Serve any remaining dressing on the side.
