International School Parent Magazine - Autumn 2019

Autumn
RECIPES
The autumn store cupboard has so much to celebrate. The end of summer heralds
the arrival of punchy root vegetables like celeriac, squash, Jerusalem artichokes
and beetroot, while shrubs and orchards groan with blackberries, quinces, apples &
pears. These recipes are designed primarily with comfort in mind, and to highlight
how eating seasonally can brighten up those darkening days…
Warm Autumn salad
The perfect nutrient-dense heart warmer for lazy weekend lunches, this salad is
always a winner among friends. It’s an extremely good natured dish, meaning you
can prepare all the ingredients in advance, then re-heat the roasted vegetables
and throw it all together at the last minute. Omitting the pancetta for a vegetarian
version works well, too.
Preheat the oven to 200C/400F/gas mark 6.
Place the apples, onion, squash and garlic clove in a bowl and toss with the sage, pumpkin
seed oil and a generous pinch of sea salt and pepper. Once each piece is coated, transfer to
a foil lined baking tray and roast for 35-45 minutes, or until the pieces are lightly brown and
soft, giving them a mix every 15 minutes or so. Remove the skin of the garlic and mash the
clove until smooth (this will be added to the dressing).
Fry or grill the pancetta strips until golden brown and set aside. Once cooled, chop finely until
you have a crumb-like texture and reserve.
Make the dressing: combine all the ingredients in a jar, add the mashed roasted garlic and
shake together until homogenous. Taste and adjust seasoning.
Combine the raw cavolo nero, roasted vegetables, cannellini beans and feta in a serving bowl,
toss with the dressing and sprinkle over the pancetta crumb.
SERVES 4:
1 red onion, sliced into rings
1 apple, chopped
½ small butternut squash, peeled
& diced
2 tablespoons pumpkin seed oil (or
olive oil)
Handful fresh sage, finely chopped
2 garlic cloves, whole with skin on
150g cavolo nero, tough ribs
removed and finely julienned
1 x 400g tin cannellini beans,
strained & rinsed
100g feta or goats cheese,
crumbled
8 strips thinly sliced pancetta
DRESSING:
4 tablespoons good quality
olive oil
1 tablespoon red wine vinegar
½ tablespoon lemon juice
Salt & pepper
INTERNATIONAL SCHOOL PARENT AUTUMN 2019 | 42