Harvest salad

There are many different qualities of red wine vinegar available; if you can invest in a really good one, it will make all the difference here.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 190ºC/gas 5.

Step 2

Very carefully cut your squash in half. Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.

Step 3

Scrub, then quarter the larger beetroots and halve the smaller ones, then add to the tray. Peel and slice the onion into sixths and tuck in among the other veg.

Step 4

Remove the fronds from the fennel, popping them in cold water for later, then cut each bulb into 6 wedges and add to the tray. Drizzle with a little olive oil.

Step 5

In a pestle and mortar pound the coriander seeds with a good pinch each of sea salt and black pepper. Sprinkle this over all the vegetables on the tray and toss to coat.

Step 6

Roast the vegetables for about 40 minutes, shaking halfway through, until soft and golden and just starting to caramelise. Allow to cool slightly.

Step 7

Meanwhile, make your dressing by combining the vinegar, extra virgin olive oil, mustard and seasoning in a small jug or jam jar. Mix well.

Step 8

Dress the roasted veg while still warm so they soak up all the dressing, then pick and sprinkle over the herb leaves, and reserved fennel tops.

Step 9

Cut the pomegranate in half and whack the back of each half with a wooden spoon to release the seeds, then add to the vegetables. Crumble over the feta, then gently toss everything together.

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