Warm roasted vegetable salad with baby kale

Serves 6-8

This salad is the perfect accompaniment to the venison sausages. You can use whatever vegetables are in season and it is also great topped with pan fried haloumi for a main meal option.

Ingredients

• 1 medium beetroot, scrubbed clean
• 2 parsnips, peeled, quartered, halved and top half cut into 3 pieces
• 1 medium celeriac, peeled, quartered and sliced into 1cm pieces
• 1 medium butternut pumpkin, peeled, seeded and sliced into 1cm pieces
• 1 leek, trimmed, sliced horizontally, washed and thinly sliced
• 1 red onion cut into wedges
• Olive oil
• Fresh thyme, woody stalks removed
• Flakey sea salt
• 1 cup baby kale, washed
• ½ cup pumpkin seeds

Method

1. Preheat oven to 175ºC.
2. Wrap the beetroot in tinfoil and bake in the oven for two hours.
3. Line a baking tray with baking paper and add the celeriac and parsnip in a single layer. Drizzle with olive oil and bake for 40 minutes.
4. Add the pumpkin, leek and onion, drizzle with more oil and bake for a further 40 minutes until vegetables are soft. If the vegetables start to brown, cover with tinfoil until cooked.
5. Remove from oven and cover with tinfoil to keep warm.
6. In a dry pan toast the pumpkin seeds over medium heat until starting to brown. Remove and set aside.
7. When beetroot is cooked and cool enough to handle, slice into 1cm pieces.
8. In a serving bowl gently toss the vegetables and thyme together excluding the beetroot.
9. Gently toss through the baby kale.
10. Evenly place the beetroot into the salad and sprinkle with pumpkin seeds.
11. Check the seasoning and serve.