Roasted Courgette, Baby Carrot & Endive Salad with a Sweet Maple & Basil Dressing
It’s dishes like this that make me excited to eat, I love tucking into any dish that’s vibrant and bold in flavour. The key is to use good fresh, ripe produce. Add a big ball of burrata or mozzarella to really give this dish the edge. Bring on summer.
Preparation Time -
Cooking Time – 20 mins
Roasted vegetables -
2 round courgettes – Chopped into segments- 6-8 depending on size
2 Handfuls of baby carrots
2 sprigs of thyme
Glug of rapeseed oil
Seasoning – Sprinkle of sea salt & black pepper
2 Endive – Broken into separate leaves
Handful of fresh radishes – Leave torn off and thoroughly washed
Handful of basil leaves
1 large carrot (I used purple) – Shredded / peeled / spiralized
1 Spring onion – Finley sliced into strips
2 Generous glugs of good quality olive oil
1 Small glug of maple syrup
Good sprinkle of freshly ground black pepper & Sea salt
3 Large basil leaves – Muddled into a paste then added to the dressing
Start by pre heating your oven to 200 degrees Celsius, prepare the vegetables as noted then place in the oven and roast for around 15-20 minutes, until they start to golden.
Prepare the salad also as per instructions then transfer to a large mixing bowl ready to add the dressing to.
For the dressing start by muddling your basil then add all ingredients to a jar and shake until it’s thoroughly mixed. Have a taste and adjust seasoning if necessary or add an extra glug of maple syrup for more sweetness.
Once the vegetable have roasted, add these to the salad then pour over the dressing and gently mix so everything gets a good coating.
Note- Only combine the hot roasted veg with the salad if you’re ready to eat straight away, the same goes with the dressing as you don’t want the salad to wilt or go soggy.