Recipes by thomasina miers
© Photographer Tara Fisher
Thomasina Miers, a previous winner of the popular television program Masterchef now owns the Wahaca restaurants in London's Covent Garden and Westfield Centre. Thomasina is now a television chef as well as writing a column for The Times. Tommi is a big fan of Latin food - and of Hass avocados.
Roast Winter Vegetables with Avocado Dressing
Ingredients
For the vegetables
3 carrots, peeled and cut into fingers
3 parsnips, peeled and cut into fingers
1 medium celeriac, peeled and cut into small cubes
2 red onions, peeled and cut into rough chunks
100g pumpkin seeds
The seeds of a pomegranate
For the dressing
½ clove of garlic
The flesh of half a small avocado
80ml light olive oil or sunflower oil
The juice of a lime
1/2 teaspoon wasabi paste
Salt and pepper
I love this recipe with roast butternut squash as a side dish but when you try the combination of roast celeriac, parsnips and carrots, drizzled in this avocado dressing, you won't ever want to change. It makes a wonderful warm winter salad for lunch or even as an unusual starter for supper. Just put a little pile of the vegetables on small plates of rocket and drizzle over the dressing. It is not only incredibly good for you, but delicious to boot.
Method
- Pre-heat the oven 220C
- Toss all the vegetables in a tablespoon of olive oil and season well with salt and pepper. Roast in the oven for 35-45 minutes until turning a lovely golden colour.
- Toast the pumpkin seeds in a dry frying pan for about five minutes until golden and starting to pop. To make the dressing, combine all the ingredients in a food processor and whiz to combine. You should have a fairly thick dressing, a little like a mayonnaise.
- Serve the vegetables with dollops of the avocado dressing and the toasted pumpkin seeds and pomegranate seed scattered over.