Roasted Winter Veg With Goats Cheese & Sesame Seeds

The roasted butternut & onion give this salad a nice stickyness. Can be cook the day before but bring out of the fridge a couple of hours before eating. Great for a buffet. The dressing will keep up to a month in an airtight container in the fridge.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  medium  butternut squash
• 1  medium celeriac
• 4  red onions
• 2  large parsnips
• 3  tablespoons olive oil
• 200  g  baby spinach leaves
•  handful fresh oregano, chopped
• 2  teaspoons sesame seeds, toasted
• 200  g  goat cheese
• 1  tablespoon Dijon mustard
• 5  tablespoons red wine vinegar
• 1  teaspoon walnut oil
• 300  ml olive oil

Directions

1. Heat the oven to 200c/fan 180c/gas 6. Peel and chop veg into equal size chunks. Put all the veg into a bowl, pour over the 3 tbsp of oil & season well. Tip into a large roasting tray, then roast on the top shelf for 50 minutes.
2. Meanwhile, make the dressing. Whisk the mustard & red wine vinegar in a bowl, slowly adding the walnut & olive oils whilst still whisking,then season.
3. Tip all the roasted veg into a bowl and pour over a quarter of the dressing to taste while the veg is still warm, then toss together.
4. Just before serving toss through the spinach, scatter with the oregano & seasame seeds & crumble over the goats cheese.
5. Serve hot or at room temperature, with extra dresssing on the side.