About 4 sad carrots, or any root vegetable in your fridge
1 head of romaine
2 red onions
1 fennel bulb
1 bunch of spring onions
3 tbsp olive oil, coconut oil or butter, plus extra for greasing
2 tbsp honey
½ tsp mixed spice
½ tsp ground cumin
thumb-sized piece of ginger, peeled and grated
small bunch of roughly chopped herbs (I like coriander)
handful of nuts or seeds, toasted
Sad Vegetable Salad
SERVES: 4 - 6
I often discover a bunch of slightly floppy carrots that have been forgotten after a weekend of spontaneity, or a droopy lettuce that got lost behind the condiments.
Instead of throwing these seemingly sad vegetables away I prefer to give them back some life. The great thing about this salad is that you can use whatever you have.
Despite being a watery vegetable, romaine lettuce is one of my favourite things to include. Spring onions make an especially nice addition, too. You can switch and swap as you please and increase the amounts as necessary depending on how much unhappy produce you have lying about.
Preheat the oven to 200°C/400°F/gas mark 6.
Wash all the vegetables and peel any tough skin (keeping this for stock). You will probably find that the floppier the vegetable the tougher they are to peel. Don’t worry, just peel as best you can. If you are using spring onions, peel off their outer tougher skin and trim off the hairy ends.
Trim the top part of the romaine and cut it into quarters. Roughly chop the vegetables into even-sized pieces and arrange all the vegetables in a large roasting tin lightly greased with oil.
In a small bowl, combine the oil or butter with the honey, mixed spice, cumin and grated ginger, stirring to combine. (Tip: use a teaspoon to peel your ginger instead of a knife. It’s the best way to do it and the skin peels off incredibly easily without taking the flesh with it.) Pour this over the vegetables and roast in the oven for about 30 minutes, tossing halfway through. The roots should be cooked through and have started to char nicely.
Transfer your jewelled salad to a large serving plate and sprinkle over your herb of choice as well as a handful of toasted seeds or nuts.