Feeling uninspired in the kitchen during this wintry month? Try out this easy “winter root vegetable salad” from The Shed kitchen…
chard, turnips, butternut squash, red onion, garlic
tablespoon each of tahini, mustard, honey, lemon & around 300ml of sunflower oil
hazelnuts, coriander seeds, sesame seeds, parsley, maldon sea salt, chilli
Bake the butternut, turnip, red onion & garlic. Blanche the chard. Toast off the nuts & seeds. Chop parsley. Season & bash the nuts, seeds & parsley together in a pestle & mortar. Whisk the tahini, mustard, lemon juice & honey together & emulsify with the oil. Once vegetables are cooked, mix in a bowl with the chard. Dress with the dressing. Assemble in your serving bowl & crumble dukkah over the top.