Henry & Ian’s Winter Roots Salad
Henry Firth & Ian Theasby (Bosh!)
Prep time: 15 mins
Cook time: 45 mins
150g baby carrots
150g baby parsnips
3–4 tbsp olive oil
3 garlic cloves
1 medium baguette (about 150g)
2 red onions
2 tsp cumin seeds
2 tsp caraway seeds
large handful of fresh mint leaves
bunch of flat-leaf parsley
2 tbsp dried cranberries or raisins
salt and black pepper
For the dressing:
3 tbsp dairy-free creme fraiche (or regular creme fraiche if not vegan)
1 tsp Dijon mustard
1 tsp maple syrup
salt and black pepper
Veg Portions / Serving: 2
Speedy BOSH! by Henry Firth & Ian Theasby is out 17th September (HQ, HarperCollins). / Food photography credit: Lizzie Mayson / Headshot credit: Nicky Johnston.
In winter, salads can sometimes get overlooked in favour of hotter, cosier dishes. But roasted root veg can be used in salads, too, as this dish demonstrates. Speedily roasted baby carrots and parsnips, deliciously toasted garlic bread and sweet little cranberries are tossed in a delightfully simple dressing. This is definitely one of our simpler dishes – one for people who like clean, light flavours. A lovely thing to eat on a fresh winter’s day.
Start with the root veg • Peel and chop the carrots and parsnips into batons, if necessary • Add to the pan of boiling water and boil for 5 minutes.
Prepare the croutons • Pour 2 tablespoons of the olive oil into one of the roasting tins • Crush the garlic cloves with the back of a knife and add them to the tin • Tear the baguette into croutons and toss them straight into the tin • Coat the bread with the garlic oil • Season with a big pinch of salt and pepper • Slide the tin onto the middle shelf of the oven and roast for 15–20 minutes, until crisp.
Return to the veg • Drain the carrots and parsnips and tip them into the second roasting tin • Peel the red onions, cut them into wedges and add them to the tray • Drizzle with 1 tablespoon of olive oil and scatter with the cumin and caraway seeds • Put the roasting tin on the top shelf of the oven and roast for 20 minutes.
Prepare the kale • Tip the kale into a colander and pour over boiling water to shock and soften it slightly • Drain then tip into a large bowl • Halve the lemon and squeeze over the juice • Massage the kale with your hands for 3–5 minutes, until softened • Pick the leaves from the herbs and roughly chop them.
Make the dressing • Squeeze the lemon juice into a small bowl • Add the rest of the dressing ingredients and whisk to combine • Season to taste.
Make the salad • Remove both tins from the oven • Tip the croutons into the tin with the roasted vegetables • Toss well • Add the herbs, kale and cranberries or raisins and toss again • Drizzle generously with the dressing and serve warm.
Kids in the kitchen:
Have kids tear the baguette and toss it in oil. Let them massage the kale, make the dressing and combine the salad.
Charlotte Radcliffe RNutr
Si King & Dave Myers (The Hairy Bikers)