We see that you don't eat enough vegetables, that you think that cabbages are "meh", that carrots are boring and that you always eat fennel raw. This recipe is the turning point: try it and you will love it!
Thanks to our idol and mentor @Jamie Oliver who inspired us for this video.
We leave you the link to his video, shorter and more direct, in case you want to review his version too:
You never know if Jamie offers us to make a video together and we reach Nirvana.
• Harvest Salad | 5 a Da...
INGREDIENTS
- Mantuan pumpkin
- fennel (keep the beards!)
- carrots (of all colors!)
- onions or shallots
- purple cabbage (or broccoli, colored cauliflower, romanesco cabbage, turnips ...)
- chickpeas (cooked, we used the ready-made ones in a jar)
- pomegranate
- feta
- fresh mint
- croutons of bread
- coriander seeds
- mustard
- vinegar
- oil, salt and pepper
METHOD
Turn on the oven at 190 degrees static.
If possible, buy nice and small vegetables, especially carrots and onions (or use shallots). If you find them, also take the yellow and purple carrots for a super colorful dish.
Wash all the vegetables well, leave the skin on the carrots and pumpkin. Remove the seeds inside the pumpkin and cut it into not too big wedges. Cut into wedges of similar size too fennel, onions and cabbage. For carrots, leave them whole if super small, or cut them lengthwise. Keep the fennel beards aside (soak them in a bowl of cold water).
Arrange all the vegetables in a pan.
In a mortar, grind the coriander seeds (one teaspoon) with salt and pepper. Arrange the spices on the vegetables in the pan with a good dose of extra virgin olive oil.
Bake for 40 minutes, remembering to stir halfway through cooking.
Meanwhile, cut the bread and prepare the croutons (you can heat them in a pan with a drizzle of oil).
Prepare the vinegrette by shaking the oil, vinegar, mustard, salt and pepper in a jar. The oil has to be 3 times the vinegar, and the mustard has to be a good scoop. Don't be afraid to use vinegar and mustard,
they will make the difference in this dish.
After the first 20 minutes of cooking, remove the pan leaving the oven on, insert the cooked chickpeas and stir. Then re-bake for the last 20 minutes.
Cut the pomegranate in half, hold one half with the open part towards the palm of your hand and with a wooden ladle beat the back of the pomegranate to make all the grains fall.
When cooked, immediately pour the vinegrette over the still hot vegetables along with the croutons, and mix (be careful when mixing not to flake all the vegetables).
Serve in a nice serving platter or in a bowl to place at the center of the table, garnishing your mound of vegetables with crumbled feta, pomegranate grains, chopped fresh mint and fennel beards.
If you have come up with a very good stuff, stop buying cherry tomatoes in November, which is no longer in season!