Roasted Garden Salad

Ingredients

• 2 carrots (peeled and topped and tailed into 3 cm slices)
• 1/2 cauliflower (cut into large florets and then into slices)
• 1 white of the leek (cut into rounds 3 cm thick)
• 1/2 broccoli (cut into large florets and then into slices)
• 1tbsp white miso paste
• 4 tbsp mayonnaise
• 1 juice of a lemon
• 4 tbsp of French mustard
• 4 tbsp of honey
• 1 mushroom for garnish (thin slices)
• A handful of washed mixed baby leaves (spinach, charred leaves, rocket, lettuce leaves)

Method

1. Slow roasted broccoli: Cut the broccoli and cauliflower into thick slices to create the steaks and drizzle with soy sauce. Bake in the oven for 8 minutes until cooked.
2. Grilled leeks: Slice the leeks lengthwise and cook in the grill until charred and wilted.
3. Roasted carrots in Soya & Miso: Peel the carrots and cut into centimetre slices and coat with the white miso paste. You can do this in a zip lock bag and leave in the fridge for 5 hours to marinate. After marinating, roast the carrots in the oven, on an oven tray with water (just enough to cover the carrots) for 30- 40 minutes at 165c. The water will evaporate. Cook until soft and roasted.
4. Mustard and Lemon Dressing: Mix the honey, mustard and lemon juice in a bowl until all mixed together into a dressing.
5. Miso Mayonnaise: Mix the mayonnaise and the miso paste together with a fork and then add the washed lettuce. Lightly mix in the lettuce to coat all the leaves.