Bone in gammon
| Serves: | 8 |
Ingredients
- 1 tsp dijon mustard
- 6 tbsp Italian Extra virgin olive oi
- 2 tbsp 2 T red wine vinegar
- 150 g feta cheese
- 75 g Pomegranate rubies
- 1/2 bunch fresh flat-leaf parsley
- 1/2 bunch Fresh mint
- 2 tsp Coriander seeds
- 100 ml olive oil
- 2 Bulbs of fennel
- 1 Red onion
- 3 medium beetroots
- 1 medium butternut
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190ºC
- Very carefully cut your butternut in half. Remove and reserve the seeds. Cut each half into quarters and lay the pieces in a roasting tray.
- Scrub, then quarter the beetroot and halve the smaller ones, then add to the tray. Peel and slice the onion into sixths and add to the other veg.
- Remove the fronds from the fennel, popping them in cold water for later, then cut each bulb into 6 wedges and add to the tray. Drizzle with a little olive oil.
- In a pestle and mortar pound the coriander seeds with a good pinch each of sea salt and black pepper. Sprinkle this over all the vegetables on the tray and toss to coat.
- Roast the vegetables for about 40 minutes, shaking halfway through, until soft and golden and just starting to caramelise. Allow to cool slightly.
- Meanwhile, make the dressing by combining the vinegar, extra virgin olive oil, mustard and seasoning in a small jug. Mix well.
- Dress the roasted veg while still warm so they soak up all the dressing, then pick and sprinkle over the herb leaves, and reserved fennel tops.
- Add the pomegranate rubies to the vegetables. Crumble over the feta, gently toss everything together.
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