Roasted root veg & bitter leaf salad

1. Preheat the oven to 200ºC, gas mark 6. Peel the beetroot, parsnip and carrots and cut them into 2cm cubes. Put them in a roasting tin (if you’re fussed about the beetroot colour bleeding into the other veg, roast them separately), drizzle with the oil, then season generously with salt. Toss everything together to coat well. Roast for 25 minutes, then cover with foil and roast for a further 15 minutes, or until tender.

2. Tear the chicory into rough shards and toss together with the lamb’s lettuce in a salad bowl. Toast the pecans in a hot, dry frying pan for a few minutes until they smell nutty, then roughly chop them and add to the bowl, along with the roasted root veg.

3. Whip the goat’s cheese and cream cheese together, preferably with
a handheld electric whisk (or a balloon whisk), until well combined and fluffy.

4. For the dressing, throw the ingredients into a clean jam jar and shake vigorously to emulsify. Pour the dressing onto the salad and toss everything together. Spoon the whipped goat’s cheese onto two plates, then top with the dressed salad and serve.