Harvest Salad | 5 a Day Dish

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Preheat the oven to 190°C (gas 5).
2. Cut the squash in half carefully, scoop out and keep the seeds. Cut each half into quarters and put them in a roasting tray.
3. Quarter the large beetroots and halve the small ones, then add them to the tray. Peel the onion, slice it into sixths and add it to the tray.
4. Remove the fennel fronds and keep them in cold water. Cut each fennel bulb into 6 wedges, add to the tray and drizzle with a little olive oil.
5. Crush the coriander seeds in a mortar with a good pinch each of sea salt and black pepper. Sprinkle over the vegetables and toss to coat.
6. Roast for about 40 minutes, shaking halfway, until soft, golden and just starting to caramelise. Let cool slightly.
7. Whisk the red wine vinegar, 6 tablespoons extra virgin olive oil, Dijon mustard and seasoning in a jug until mixed.
8. Toss the warm vegetables in the dressing, then scatter over the herb leaves and reserved fennel fronds.
9. Halve the pomegranate and tap the back of each half with a wooden spoon to release the seeds. Add to the vegetables, crumble over the feta and gently toss.

Summarized from Jamie Oliver's video. Watch it for the details.

More recipes with

OnionCheeseRed onionFeta cheeseFennelBeetrootPomegranate