They suddenly looked up, their glossy black eyes bore into ours as we reluctantly walked towards them. ‘We’ll be alright’ I thought ‘after all, they’re just a bunch of stupid’… But then they bolted, like a shoal of fish they ran as one to the corner of the field before swiftly turning to face us blocking our exit. Oh shit. Several began to stomp their hooves, others edged closer but the rest simply stood staring, waiting for us to make our next move.
Fuck this! We turned and started to briskly walk towards the nearest stile but they were hot on our tail, I started to run but so did they. AGHHHHHHH! I clambered over the stile followed by a breathless Jamie and my petrified mother whose pacemaker was in over drive. We pulled her over just as they reached the fence, their eyes wild and blood thirsty.
As you know, I don’t eat cows but after this encounter I might consider it. ‘They won’t hurt you’ the locals said, ‘they’re just curious’ curious my arse, they tried to eat my mum!
Anyway, apart from that we had a marvellous walking holiday so apologies for the late post. To celebrate my return to civilisation and a reletively cow free Camden, I thought I’d treat myself to a roasted vegetable salad with goats cheese. Didn’t fancy cow cheese, too soon.
Winter Root Vegetable Salad
Serves 2 / Takes 1 hour
1 medium beetroot (I used a golden beetroot but a regular one will do fine)
1 medium cooking Apple
1 large sweet potato
4-5 sprigs of fresh thyme
Bag of lambs lettuce (60g)
100g soft goats cheese
1 Tbs sunflower or vegetable oil
2 Tsp Extra Virgin Pomora Olive Oil
1 Tsp apple cider vinegar
Salt and pepper
1. Preheat your oven to 220°C (200°C Fan)
2. Peel all your veg apart from the apples. Cut your sweet potato into wedges and the carrots into a combination of rounds and sticks. Slice the beetroot relatively finely and core your apple and cut into eighths. Don’t cut them too small or the apple with disintegrate.
2. Tip the veg onto a large oiled baking tray and add the sprigs of thyme. Season well with salt and pepper, add the sunflower oil and give it all a shake and turn until the veg is nicely oiled and seasoned.
3. Roast in the oven for 40-45 minutes. Check on the veg halfway through cooking and carefully give it a shake and turn some of the veg with a spatula.
4. In the meantime make your dressing by combining your extra virgin olive oil, cider vinegar and salt and pepper. Leave to one side.
5. Once your veg is nicely roasted, pick out the thyme sprigs and serve on a bed of lambs lettuce. Top with goats cheese and drizzle generously with the dressing and serve warm.
If you’ve had a go at making my winter salad or any of my recipes I’d love to hear about it. @corrieheale email@example.com