To prepare for the inevitable, here is a salad of roasted vegetables as a grab at summer's fading sparkle.
Warm Roast Vegetable Salad
2 small sweet potatoes (or 1 large one), about 200g, chopped into 2cm chunks
1 red onion, cut into quarters
1 garlic clove, finely chopped
2 tblsp olive oil
a few drops of sesame oil (optional)
80g salad leaves, eg. rocket and baby spinach
100g creamy blue cheese
30g cashews or roasted hazelnuts
¼ cup (60ml) olive oil
1 tblsp red wine vinegar
1 tsp Dijon mustard
salt and pepper, to season
1. Place the sweet potato chunks and red onion into a baking tin. Drizzle with olive oil and garlic and mix to coat. Sprinkle the sweet potato with a few drops of sesame oil if you like (I like).
2. Bake in a preheated 180 deg C oven for 40 minutes, until the potato is soft and golden.
3. Meanwhile, combine the dressing ingredients in a bowl and whisk together.
4. To serve, place some salad leaves in a bowl, top with the sweet potato and onion, drizzle with the dressing and top with pieces of blue cheese and cashews.
After chopping the vegetables, just coat them in olive oil and garlic, then roast in the oven. Love how the sweet potato intensifies in colour after baking.
Serve with blue cheese and cashews.This is a simple but substantial salad, especially if you add a few bits of crispy bacon as well (not shown here, but I have been known to include the crispy, delicious bacon... mmm, bacon...)