Julie Le Clerc's Warm Roast Vegetable Salad, with either Giusti balsamic vinegar or Vincotto, is simple to create and incredibly tasty. Enjoy this salad alongside your favourite protein or simply serve with Girolomoni farro or Quisardegna fregola to create a nutritious, vegetarian main course.

Serves 6

700g pumpkin, peeled and cut into 3cm chunks
400g (1 large) kumara, peeled and cut into 3 cm chunks
350g (4 small) parsnips (or carrots, as preferred), peeled and cut into chunky lengths
350g (3 small) red onions, cut into wedges
1 jar El Navarrico large white beans, rinsed and drained
Extra virgin olive oil
3 cloves garlic, crushed
Salt and freshly ground black pepper
½ tsp La Chinata hot smoked paprika
Pons hot smoked paprika flakes
3 Tbsp Giusti Riccardo balsamic vinegar or original, plain or infused Vincotto

Preheat oven to 190°C. Line 2 large roasting dishes with baking paper, which makes for easy clean-up.

Place prepared vegetables and white beans in a large bowl. Drizzle with 3-4 tablespoons olive oil, scatter with garlic and season with salt, pepper and paprika. Toss well to coat evenly. Divide vegetables between roasting dishes and spread out in a single layer so they cook evenly. Roast for approx. 25 minutes or until tender and lightly caramelised.

Remove vegetables to a serving bowl or platter. Place balsamic with 2 Tbsp extra virgin olive oil in a small bowl and whisk to combine. Drizzle dressing over vegetables to finish, and serve warm.

Recipe by Julie Le Clerc



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