Roasted Harissa Turnip, Raw Turnip Root & Greens, Marmalade Vinaigrette

Roasted Harissa Turnip, Raw Turnip Root & Greens, Marmalade Vinaigrette

Ingredients

500-600g Bunch Turnips
2 Onion
1 tbsp Harissa / Rose Harissa Paste
1 tbsp Olive Oil
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Sea Salt Flakes
2 tbsp Marmalade
1 tbsp Extra Virgin Olive Oil
1/2 tbsp Red Wine Vinegar
1 tsp Smoked Sea Salt Flakes

Method

1. Trim the greens from the turnips. Select 1/3rd of the smallest turnip roots and set aside with the greens.
2. Scrub the turnip roots well. Peel the onions. Cut into wedges.
3. Place on a roasting tray. Massage with olive oil, rose harissa, spices & salt. Roast at 200°C for approx. 30 mins.
4. Place the marmalade, vinegar, extra virgin olive oil and smoked salt into a small bowl. Mix well with a fork or whisk to create the vinaigrette.
5. Wash and dry the greens, then shred finely. Slice the small turnips into thin rounds (use a mandoline if available).
6. Remove tray from oven when the veg is starting to turn golden and caramelized. Spoon over 1/2 of the vinaigrette. Stir/turn gently to coat the wedges, then return to the oven for a final 5 minutes.
7. Remove tray from oven and leave to cool for 5 mins. Transfer all the ingredients to bowl, pour over the remaining vinaigrette, and mix gently until everything is well coated.
The salad can be enjoyed immediately, or refrigerated and serve cold..

@Greenhouse.Plant.Based.Dining