15448

Winter vegetable salad with Shropshire blue

  • serves 6
  • Easy

This recipe for winter vegetable salad with Shropshire blue and sherry dressing comes from Dan Doherty and is a great way to get your veggie boost in the colder months. If you want to make this simpler, leave out the kohlrabi, though it adds a nice sweet-sour edge.

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Ingredients

  • swede or turnip or parsnip or carrot 1 large of each, peeled and roughly chopped
  • olive oil
  • garlic 3 cloves
  • thyme a sprig
  • honey a drizzle
  • Shropshire blue or other blue cheese 300g, crumbled 
  • chervil 10 sprigs, leaves picked
  • dill 10 sprigs, stalks removed
  • watercress 10 sprigs
  • pumpkin seed oil to serve
  • pumpkin seeds toasted to serve
  • shallots 2, finely chopped 
  • extra-virgin olive oil 150ml
  • sherry vinegar 50ml
  • thyme leaves 1 tbsp
  • white wine vinegar 200ml
  • sugar 2 tbsp
  • salt 1 1/2 tsp
  • bay leaf 1
  • black peppercorns 5
  • coriander seeds 10
  • kohlrabi 250g, thinly sliced

Method

  • Step 1

    To make the pickled kohlrabi, put all the ingredients except the kohlrabi in a pan with 125ml water and simmer for 10 minutes. Turn off the heat and leave to cool. Add the kohlrabi and leave it at least overnight.

  • Step 2

    To make the dressing, fry the shallot in a pan with 1 tbsp olive oil and the thyme. Add the rest of the oil and the vinegar. Stir well and cool. Mix again to use.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Toss the veg in olive oil, add the garlic and thyme and some sea salt. Roast until nicely coloured and soft, about 40-45 minutes. Drizzle with honey and toss to evenly coat.Put the warm veg in a large bowl with a large pinch of pickled kohlrabi. Add the watercress, herbs and cheese. Drizzle over the dressing and mix to coat evenly. Pile into a serving bowl, and finish with a drizzle of pumpkin seed oil and pumpkin seeds scattered on top.

Nutritional Information

  • Kcals 414
  • Carbs 17.4g
  • Protein 15.3g
  • Fat 13.4g
  • Salt 1.3g
  • Fibre 7.1g
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