Bree’s Roasted Veg Salad

13438975_1332092120139685_1843156805813942819_nHeat the oven to 190C, chop celeriac and pumpkin into inch cubes, salt and toss with olive oil. Wrap whole garlic head in foil and place in with veg. Into the oven for 35 mins until golden brown.

Toss through a big handful of baby mizuna, the toasted walnuts and finish with a drizzle of truffle oil (olive oil or hazelnut oil would be good too).

Serve with Italian pork meatballs and lemon for a zingy protein hit. Any other meat or tofu would be a good substitute.

(This recipe was uploaded with the permission of the original poster.)