Autumn vegetable salad with beetroot dressing

Ingredients

Fruit & Vegetables

  • 1/2 acorn squash, peeled and cut into 2cm dice
  • 3 garlic cloves, skin on, cut in half
  • 1 onion, halved
  • 3 baby leeks, thoroughly washed
  • 2 cooked beetroots, finely grated

Salad & Fresh Herbs

  • 2 sprigs of thyme

Cereals, Grains & Pasta

  • 120g of quinoa

Speciality Ingredients

  • 1 bunch of baby heritage carrots, tops trimmed

Oils & Vinegars

  • 20ml of rapeseed oil
  • 4 tbsp of malt vinegar
  • 100ml of rapeseed oil
  • 100ml of walnut oil

Store Cupboard

  • 30g of blanched hazelnuts, toasted and halved
  • salt
  • pepper
  • salt
  • pepper

Dairy

  • 80g of goat's curd

Beverages

  • 400ml of port, (or red wine) reduced to 100ml
  • 4 tbsp of water