Roast your way to the perfect winter salad

Words and photography by Lauren Matilda Matthews from The Kitchen Collective
Roasting vegetables are my all time favourite way to turn boring, otherwise bland produce into the star of the show. The secret is adding appropriate amounts of seasoning, other herbs and spices, or even finishing them by tossing them in a homemade dressing. I always make an obscene amount of roast vegetables to ensure there are plenty of left overs. This salad is based on using up those extra roast veges in this beautiful, winter appropriate salad, that is perfect to chow down on the next day slaving away at the office.

Roast winter vege and goats cheese salad

(serves 2)
  • 12 purple and orange baby carrots
  • 2 parsnip
  • 2 red onion
  • 2 teaspoons chilli flakes
  • 200g chevre (soft goats cheese) or goats feta
  • 2 handfuls of baby rocket
  • olive oil
Preheat oven to 200C. Half parsnips lengthways, and then again to create four long strips. Cut in half across, to create similar size to the baby carrots. Quarter red onions. Keep carrots whole, but trim off any excess stalk. Place all the veges on a baking tray and cover with olive oil, plenty of sea salt and freshly ground black pepper, and the chilli flakes. Bake for 25-30 mins until golden and caramelised and tender within.
Toss the veges into the rocket, add more olive oil if needed to lightly coat the leafs. To finish dot with the creamy goats cheese.
If I'm using leftover veges, I'll pack and store the salad components separately. While this might not be the most logistic-friendly thing to do, it means I can zap my carrots and parsnips back to life in the microwave at work, and then mix with the crisp rocket and cheese at the very last minute before eating - soggy salad is most definitely filed under horrendous food crimes in my book.