Autumn Salad Recipe

If you missed our last social, which was catered by the talented private chef Albi Ison, then you catch up here with some of his favorite dishes!

Autumn is upon us! My absolute favourite season! We’re all trying to convince ourselves that winter hasn’t arrived yet, with this horrendous temperature drop!
I love this hearty warming salad, which reminds me of comfort food with warm spices & colours. It’s great warm or you can eat it at room temperature too. Super easy to chuck together in one tray in the oven & cook all the bits at their different times in one dish.

1 butternut
2 medium red onions
1 clove of garlic
drizzle of olive oil
s & p seasoning
shake of cinnamon
sprinkling of fennel seeds & chilli flakes

2 x eating apples.
one vine of cherry tomatoes
sprinkling of pumpkin seeds
handful of rocket (if eating at room temperature)
handful of toasted crushed hazelnuts

Warm the oven to 200.C.
Halve the butternut lengthways, dig out the seeds, and cut into wedges leaving the skin on. Quarter and peel the outer skins of the red onion. Toss these into a pan with a drizzle of olive oil, the fennel seeds, chilli flakes, s&p, and a crushed clove of garlic. Roast for 30 mins at 200.C
After 30mins, or until soft and almost cooked, add the wedges of apples.Cut the apples in half, core them, and then into about 4 or 6 wedges per apple. Toss them and coat them well into the oil and spices in the tray of the butternut. Add the vine of cherry tomatoes to the tray too. Leave it as it is – the juice from the burst tomatoes is an amazing dressing! Roast for another 15minutes. Watch them as you just want them to get flavour and colour, you don’t want to over cook the apples and turn them into mush! After 10minutes, add the pumpkin seeds to toss them lightly for 5minutes or so.

Remove from the oven and if serving warm, allow to coo for a few minutes before ripping the burst tomatoes off the vine, If you;d like to have it with a soft goats cheese or a sprinkling of feta you can – or a dollop of thick yoghurt! If served at room temperature a little later on, maybe fold in some rocket or baby spinach to give it some green! Arrange on a plate, and chuck over a handful of toasted hazelnuts – they’re such a pretty nut, and obviously add a bit of protein and crunchy texture to a vegan/veggie salad. Try to share it… 🙂


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