Chard or lightly fried kale can be used in place of spinach for this tasty recipe.
1 medium butternut squash
1 medium celeriac
4 medium onions, peeled and each one cut into six wedges, leaving root intact.
2 large parsnips, peeled and cut into large chunks
3 tablespoons oil
large handful of fresh oregano, chopped
2 teaspoon sesame seeds, toasted
200g/8 oz goats cheese
For the Dressing
1 tablespoon Dijon mustard
5 tablespoons red wine vinegar
1 teaspoon nut oil
300ml/1/2 pint extra virgin olive oil.
Heat the oven to 200C/180C fan/ gas 6. Peel the squash, remove the seeds and cut the flesh into 3cm chunks. Peel and cut the celeriac into equal-sized chunks. Put the squash, celeriac, onions and parsnips into a bowl, pour over the oil, then season well. Tip into a large roasting tray, then roast on the top shelf for 50 minutes.
Meanwhile, make the dressing. Whisk the mustard and red wine vinegar in a bowl and slowly the nut and olive oils while still whisking, then season. The dressing will keep in a tightly sealed jar in the fridge for up to a month.
Tip all the roasted veg into a large bowl and pour over a quarter of the dressing to taste while the veg is still warm, then toss together. Just before serving, toss through the spinach, scatter with the oregano and sesame seeds and crumble over the goats’ cheese. Serve hot or at room temperature, with exrtra dressing on the side.