BBC Food - Recipes - Winter vegetable salad

Name: BBC Food - Recipes - Winter vegetable salad
Ingredients: 2 tsp olive oil; 250g/9oz pumpkin (such as Muscat de Provence or Iron Bar), peeled, cut into 2cm/1in cubes; sea salt and freshly ground black pepper; ½ tsp extra virgin olive oil; ½ tsp hazelnut oil; 1 candy beetroot , washed, quartered; 1 golden beetroot , washed, quartered; 1 ruby beetroot , washed, quartered; 4 pieces pumpkin , each cut into rounds 3cm/1.5in in diameter and height using a pastry cutter; 2 tbsp olive oil; 1 tbsp extra virgin olive oil; 100ml/3½fl oz ruby port; 100ml/3½fl oz red wine; 1 star anise; caster sugar , to taste; 1 tbsp olive oil; 1 small handful baby beetroot leaves; 100g/3½oz mixed mushrooms , such as chanterelles, girolles and trompettes; squeeze lemon juice; 10g/½oz fresh flatleaf parsley , roughly chopped; ½ parsnip, peeled, sliced into ribbons with a vegetable peeler, deep-fried until crisp and golden-brown; 12 fresh sage leaves, deep-fried until crisp; 12 pickled baby shallots

git.macropus.org

All elements of this dish can be cooked a day in advance and re-heated to serve.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.

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Ingredients

2 tsp olive oil
250g/9oz pumpkin (such as Muscat de Provence or Iron Bar), peeled, cut into 2cm/1in cubes
sea salt and freshly ground black pepper
½ tsp extra virgin olive oil
½ tsp hazelnut oil
1 candy beetroot , washed, quartered
1 golden beetroot , washed, quartered
1 ruby beetroot , washed, quartered
4 pieces pumpkin , each cut into rounds 3cm/1.5in in diameter and height using a pastry cutter
2 tbsp olive oil
1 tbsp extra virgin olive oil
100ml/3½fl oz ruby port
100ml/3½fl oz red wine
1 star anise
caster sugar , to taste
1 tbsp olive oil
1 small handful baby beetroot leaves
100g/3½oz mixed mushrooms , such as chanterelles, girolles and trompettes
squeeze lemon juice
10g/½oz fresh flatleaf parsley , roughly chopped
½ parsnip, peeled, sliced into ribbons with a vegetable peeler, deep-fried until crisp and golden-brown
12 fresh sage leaves, deep-fried until crisp
12 pickled baby shallots