Winter salad

Name: Winter salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Ingredients: 1 teaspoon dijon mustard; 200 g (7 oz) faro or spelt; 2 tablespoons sherry vinegar; 300 g (10½ oz) small carrots; 150 g (5½ oz) walnuts, roughly chopped; 150 g (5½ oz) prunes, pitted and halved; 175 g (6 oz) goat’s cheese; 1 small bunch flat-leaf parsley, leaves chopped; 4 tablespoons olive oil; 6 French shallots, halved; ½ garlic clove, crushed

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

This is a deeply gratifying dish for chilly months – it offers the fresh and lively flavours of a salad, but the comfort of a more substantial meal. Keep an eye on the nuts after adding them to the roast carrots and shallots – they’re all too easy to scorch.

Ingredients

300 g (10½ oz) small carrots
6 French shallots, halved

Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). Halve or thickly slice the carrots, depending on their size, and toss with the shallots, 2 tablespoons of the olive oil and plenty of salt and peppe