Sometime you just really fancy a flavour combination, and the other day I really hankered after a flavour I haven’t had for many years – roast potatoes with mint sauce. Even before I turned veggie, it was always the sauces and veggies that I preferred. Mint sauce ( which for those who don’t know is a sauce made of chopped mint, malt vinegar and sugar) is a traditional accompaniment to roast lamb in the UK, but in my opinion is a great accompaniment to roast veggies!
Since mint sauce is predominantly a vinegary taste it came to mind that it would make a fantastic vinaigrette for a salad, and as it’s the middle of winter, roast veggies from the veg box delivery are the way to go. So we ended up with his hearty, delicious Sunday roast salad – a kind of fusion of a classic Sunday roast ( minus the meat) and a warm composed salad. It’s a great combination, with that homely Sunday roast warmth but with a freshness and crunch that gives a wonderful full texture and flavour to the dish.
Sunday Roast Salad with Mint Sauce Vinaigrette
(dairy-free, egg-free, nut-free, sesame-free, wheat-free, gluten-free, vegetarian and vegan)
For the roasted veg:
4 medium potatoes, peeled and chopped into large chunks
2 carrots, peeled and cut into batons
2 parsnips, peeled and cut in batons
1 onion, peeled and cut into chunky slices
5 small broccoli florets per person
3 marinated artichokes per person
Herbs de Provence
Salt, pepper and olive oil for roasting
- In one pan toss the potatoes, carrots and parsnips in olive oil, herbes de Provence and salt and pepper. Roast at 180 degrees centigrade for approximately 40 minutes until cooked through and crispy
- In another roasting pan, toss the onion in oil and chilli flakes, roast at 180 degrees for 5 minutes, then add the broccoli, toss and roast for a further 5 minutes before adding the artichokes. Continue to roast for 10 more minutes until cooked through and turning golden round the edges.
- Once cooked place all the veg on kitchen paper to remove any excess oil and keep warm.
For the rest of the salad:
Halved cherry tomatoes
Toasted unfollower seeds
For the mint sauce vinaigrette:
60 ml malt vinegar
Large handful of mint, finely chopped
2 tbsps caster sugar
3 tbsps olive oil
1 tsp Dijon mustard
Salt and pepper
- Gently warm together the malt vinegar, sugar and mint until the sugar has dissolved. Cool
- To make the dressing: whisk together 1 tbsp mint sauce with the mustard and 3 tbsp of olive oil, season .
- Lay the leaves on the place, place the roasted veg and tomatoes on top. Drizzle with dressing and scatter over the sunflower seeds.