Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Winter vegetable salad with Shropshire blue
- Preparation and cooking time
- Total time
- + overnight pickling
- A little effort
- Serves 6
Ingredients
- 1 large of each swede or turnip or parsnip or carrot, peeled and roughly chopped
- olive oil
- 3 cloves garlic
- a sprig thyme
- a drizzle honey
- 300g Shropshire blue or other blue cheese, crumbled
- 10 sprigs chervil, leaves picked
- 10 sprigs dill, stalks removed
- 10 sprigs watercress
- to serve pumpkin seed oil
- toasted to serve pumpkin seeds
- 2 shallots, finely chopped
- 150ml extra-virgin olive oil
- 50ml sherry vinegar
- 1 tbsp thyme leaves
- 200ml white wine vinegar
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 bay leaf
- 5 black peppercorns
- 10 coriander seeds
- 250g kohlrabi, 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.
