Warm Roast Vegetable Salad with Hazelnuts and Rose Harissa…..here’s the recipe
250 g parsnips
250 g carrots
350 g Beetroot
400 g potatoes
250 g turnip
4 large salad onions or bunch spring onions
2 bulbs garlic
12 fresh bayleaves
2 tablespoons Rose Harrissa
6 tablespoons olive oil
100 g hazelnuts
200 ml sour cream or crème fraiche
200 g watercress
salt and freshly ground black pepper
Preheat oven 200 C/400 F/Gas 6.
Tip hazelnuts onto a baking tray and roast in oven for 5-6 minutes or until golden. Leave to cool then crush well in a plastic bag with a rolling pin or whiz up in a food processor until finely chopped. Set aside.
Scrub the vegetables well. (no need to peel) Trim and top and tail and remove any stringy bits. Chop into even sized chunks about 5 cm and tip into a large roasting tin. Slice the onions in half lengthwise and cut the garlic across the middle. Add to the tin with the bayleaves, harrissa and oil. Squeeze over the juice from the lemon, season well and toss all together well.
Place tray in oven and roast for about 50 minutes-1 hour, turning the veg occasionally until tender and nicely roasted.
Hook out the lemon halves and carefully squeeze out the lemon again into a small bowl. Pick out the cloves from one of the garlic bulbs and mash together well with the lemon. Stir in the sour cream and season well.
Pick out the remaining garlic cloves from their skins and stir back into the vegetables with the hazelnuts.
Serve the vegetables on a bed of watercress topped with a spoonful of the lemon and roast garlic sour cream.