Recipes - Snacks/Side Dishes
Roast Winter Vegetables with Avocado Dressing

Ingredients

For the vegetables

3 carrots, peeled and cut into fingers

3 parsnips, peeled and cut into fingers

1 medium celeriac, peeled and cut into small cubes

2 red onions, peeled and cut into rough chunks

100g pumpkin seeds

The seeds of a pomegranate

For the dressing

½ clove of garlic

The flesh of half a small avocado

80ml light olive oil or sunflower oil

The juice of a lime

1/2 teaspoon wasabi paste

Salt and pepper

I love this recipe with roast butternut squash as a side dish but when you try the combination of roast celeriac, parsnips and carrots, drizzled in this avocado dressing, you won't ever want to change. It makes a wonderful warm winter salad for lunch or even as an unusual starter for supper. Just put a little pile of the vegetables on small plates of rocket and drizzle over the dressing. It is not only incredibly good for you, but delicious to boot.

Method
  1. Pre-heat the oven 2200C
  2. Toss all the vegetables in a tablespoon of olive oil and season well with salt and pepper. Roast in the oven for 35-45 minutes until turning a lovely golden colour.
  3. Toast the pumpkin seeds in a dry frying pan for about five minutes until golden and starting to pop. To make the dressing, combine all the ingredients in a food processor and whiz to combine. You should have a fairly thick dressing, a little like a mayonnaise.
  4. Serve the vegetables with dollops of the avocado dressing and the toasted pumpkin seeds and pomegranate seed scattered over.