Home
Recipes
Health conscious

Roast beetroot and pumpkin seed salad

Beetroot recipes

Roast beetroot and pumpkin seed salad

1½ hours

Chop-chop salad with papaya seed dressing

Chops recipes

Chop-chop salad with papaya seed dressing

Pickled veggies

Vegetarian recipes

Pickled veggies

Parsnip soup with sour cream and spiced crunchy chickpeas

Chickpea recipes

Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

Broccoli with roast lemons and herb salsa

Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Potato-and-coconut soup

Asian recipes

Potato-and-coconut soup

20 minutes

Stir-fried tofu in a fiery sauce

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Black rice with avocado and seared salmon

Asian recipes

Black rice with avocado and seared salmon

45 minutes

Brussels sprouts, potatoes and chicken tray bake

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Pork escalope with apple kimchi

Apple recipes

Pork escalope with apple kimchi

10 minutes

Roast winter veg with bacon and wilted chard

Bacon recipes

Roast winter veg with bacon and wilted chard

40 minutes

43 of 109

Roast winter veg with bacon and wilted chard

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1.5 kg mixed winter vegetables (any mix of turnips, parsnips, kohlrabi, celeriac, swedes)
200 g rindless streaky bacon
3 large cloves garlic, unpeeled
Sage, a few sprigs
6 T olive oil
Sea salt and freshly ground black pepper, to taste
200 g Swiss chard, washed and finely shredded
1 T red wine vinegar

Method

Preheat the oven to 200°C. Peel the vegetables and cut into chunks. Arrange the bacon in a single layer on a large baking tray. Roast for 10–15 minutes, or until crisp. Remove the bacon using tongs and set aside.
Add the vegetables, garlic and sage to the baking tray and toss with the bacon fat. Add 2 T olive oil and a little seasoning. Roast for 30–40 minutes, or until tender and starting to catch. Remove from the tray, then add the shredded chard. Add 1 T oil and mix well. Roast at 220°C for 3 minutes, or until wilted. Season lightly.
Squeeze the roasted garlic into a jar. Add the vinegar, seasoning and remaining olive oil. Mix the dressing with the warm roasted vegetables and check the seasoning. Turn onto a platter and top with the crumbled bacon and wilted chard.

Cook's note: Roast the garlic used for the dressing for a sweetly caramelised kick.

Discover more winter vegetable dishes here.