Root veggies taste so sweet in winter, when the plants create sugar, which acts like Mother Nature’s “anti-freeze” to protect the plants when the temperature drops to sub-zero, so if you live somewhere that gets a frost, the silver lining is deliciously sweet root vegetables. I like to serve this as a side with crackling pork loin with cider gravy.
This salad combines the earthy sweetness of carrots and onions, the freshness of mint and labne, and pepitas thrown in for crunch.
- 2 bunches baby carrots, tops removed and washed
- 2 red onions, cut into small wedges
- 1/2 cup labne
- 1/2 cup pepitas (pumpkin seeds), toasted
- 1 cup mint leaves
- 10 ml apple cider vinegar
- 30 ml olive oil, plus extra for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200˚C.
Combine the carrots and onion in a mixing bowl and drizzle over a little oil and salt. Toss the vegetables to evenly combine. Transfer to a baking tray and roast for about 30 minutes or until the carrots and onions are soft and browned. Remove from the oven and arrange on a serving platter. Spoon over the labne and scatter the pepitas and mint leaves on top.
Mix together the vinegar and oil and drizzle over to dress the salad.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.