Of course you know how to roast vegetables. Chuck them in a big pan with a big splash of oil, salt and garlic and they’re always delicious. But leaving it at that, instead of tossing them in herbs and serving them with something zesty and punchy like salsa verde, is like eating a pie without sauce. You’ll do it if that’s all there is but knowing what it could have been will haunt you.

The recipe is from Mike McEnearney, the chef behind No 1 Bent Street in the city. He’s the master of delicious, nurturing food. “I love roast vegetables of any type, particularly root vegetables. Try tossing the vegetables with tapenade or harissa instead of salsa verde for a different flavour profile,” he says.

Serve it with pot roasted lamb.

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Roasted Root Vegetable Salad with Salsa Verde

Serves 6


Roast vegetables
1 bunch heirloom carrots, washed with tops removed
1 celeriac, peeled and cut into 5cm chunks
6 shallots, peeled
2 parsnips, peeled and quartered, core removed
1 turnip, peeled and cut into 5cm chunks
1 swede, peeled and cut into 5cm chunks
1 butternut pumpkin, peeled and cut into 5cm chunks
100ml extra virgin olive oil
1 head of garlic, cut in half
½ bunch thyme
½ bunch rosemary
¼ bunch parsley, leaves picked
¼ mint, leaves picked
¼ tarragon, leaves picked
4 tbsp salsa verde (recipe below)
pinch of salt and pepper

Salsa verde
¼ bunch mint spear, leaves picked
¼ bunch tarragon, leaves picked
¼ bunch chives, leaves picked
½ bunch parsley, leaves picked
5ml lemon juice
100ml extra virgin olive oil
5g salted capers, washed
5g anchovies

For the salsa verde, add all ingredients into a blender. Pulse to form a rustic green sauce. Adjust seasoning with salt and pepper and lemon juice as needed. Set aside.

Preheat the oven to 200°C.

In a large roasting tray, place the cut vegetables, halved garlic heads, salt, pepper, olive oil, thyme and rosemary and give it a good mix with your hands. Roast the vegetables in the oven until slightly caramalised and soft. Remove from oven and let cool for 30 minutes.

Remove the thyme, rosemary and garlic. Place the vegetables into a large bowl, add the salsa verde and remaining herbs. Mix well. Check seasoning and serve.