As the weather cools I crave the comfort of roasted vegetables, the kind of vegetables that seem so bland and unappealing by just being steamed or boiled. Roasting does caramelise the natural sugars in any vegetable, and the addition of a few sour, salty and crunchy condiments completes the picturesque of a perfect meal. I’ve eaten enough Mr A’s salad over the summer to keep me happy without it for a while.I have tried adding honey sweetened mustard dressings usually accompanied by such hearty salads, but there’s something about sweet dressings that still hasn’t connected with me. I’m sorry sweet dressings let’s just say we just don’t get on at the moment. When you grow up developing an acquired taste for super sharp tangy lemon dressings, the addition of honey or maple syrup to a salad seems too alien at times.  The natural sweetness of the vegetables is enough for this salad, I think. I will try again honestly, I’d hate to be a fussy eater. Guess I shouldn’t be too hard on my children for not trying hard enough with certain food types!

Autumn Roast Salad – Serves 2

Just use whatever seasonal veg you have available. No hard and fast rule here.

• 1  carrot
• 1 turnip
• mall section of swede (which I had leftover!)
• Small section of pumpkin or butternut squash
• A few slices of pepper (red, yellow or green or all three)
• 2-3 tablespoons olive oil
• Generous pinch of sea salt and black pepper
• 1 teaspoon pomegranate molasses (optional)
• Large handful of rocket (arugula) leaves
• Large handful of fresh spinach leaves
• A few pecans or walnut, very roughly chopped
• Feta cheese, crumbled
• Pomegranate seeds
• Pinch of snapped chives
• Squeeze of lemon juice

Pre-heat oven to 180° C.  Slice the vegetables into batons, place in a large bowl and thoroughly mix with olive oil, seasoning and pomegranate molasses, if using. Roast in a single layer on a lined baking tray for about 30 minutes or until they look golden. Leave to cool to room temperature or just a little warmer.

In a shallow dish scatter the fresh leaves, neatly arrange the roasted vegetables with all their roasting juices and finally scatter the garnishing ingredients: pecans/walnuts, feta cheese, pomegranate seeds and chives.

Serve with a hearty bread and a squeeze of lemon juice if desired.

Zayneb