Warm Roasted Romanesca Salad

serves 4

An easy dish to make for a family supper or hearty lunch. Chicken or Steak could be used instead of Salmon fillet.

1x head of Romanesca chopped into florets, 1x butternut squash peeled, de-seeded and chopped into chunks, a handful of mushrooms chopped into 1/4’s, 1/2 aubergine chopped into chunks, 2 heads of beetroot chopped into chunks.

Place the chopped veg (apart from the beetroot) in an oven proof dish and drizzle a tablespoon of olive oil over the top, sprinkle some sage leaves over if you have to hand (not necessary), place in a preheated oven for 30/40 mins 180C. In the meantime on another ovenproof dish place the beetroot and pop in the oven too (keeping the beetroot separate as it tends to bleed thus colouring the other vegetables).

After 15/20 mins check on the veg and give a stir not letting them stick to the bottom of the pan, and pop the salmon fillets into the oven on another pan – or if preferred chargrill or steam them.

Once the vegetables and salmon are cooked, then plate up and sprinkle over the pomegranate seeds for a sweet crunch.


Its easy an easy dish and we hope you enjoy it.