Serves 6



500g beetroot, preferably Heritage, washed and trimmed

500g carrots, preferably Heritage or new season

300g shallots, preferably Echalion

300g broccoli, cut into small florets

One small cauliflower, cut into small florets

500g parsley root or small parsnips, scrubbed cut into 6cm pieces

2 star anise

2 cinnamon sticks

10 black peppercorns

Zest of half an orange, removed in strips with a vegetable peeler

1 tbsp soft brown sugar

75ml beetroot juice

75ml apple juice

1kg table salt

100g egg white (approx 3 whites),

2 cloves of garlic, crushed

10g each of caraway seeds, fresh thyme and rosemary leaves

200g salad leaves, salad Glace or dandelion leaves, or a bitter leaf of choice

65g unsalted butter


Honey mustard glaze

80g grain mustard

200ml white wine vinegar

225g runny honey

1 tbsp fresh thyme leaves

Truffle cream

400g Philadelphia cream cheese

30g truffle paste

1 tsp lemon juice

¼ tsp truffle oil




Begin by preparing and cooking the vegetables for the salad. For the beetroot, take a piece of tin foil and place a piece of greaseproof paper of equal size on top. Put the beetroot in the middle with the star anise, cinnamon, orange peel, sugar, peppercorns and a pinch of salt. Fold and pinch the edges to create a papillote. Just before you close the top, pour in the beetroot and apple juice. Place in the oven at 180C and cook until tender, about 1.5 hours. Once cooked allow to cool, remove the skins and store.

For the carrots, mix the egg whites, salt, garlic, caraway seeds, rosemary and thyme to form a paste. Line a tray with greaseproof paper and cover with some of the salt mixture. Place the carrots on top and mould the salt mixture around the carrots to enclose. Bake at 200C for 15-20 minutes, or until tender. Once cooked, allow the carrots to rest in the salt for 10 minutes. Remove and slice each carrot in half lengthways, stopping just before the carrot is cut into two pieces. Peel the skin away and store the carrots.

For the parsley root or parsnips, parboil for 2 minutes, remove from the heat and drain. Heat a casserole on the hob and melt 40g butter. Add the parsley root/parsnips and toss in the butter, cover and place in a preheated oven at 180C for 20-25 minutes or until tender. Once removed from the oven, sprinkle with salt and cool.

For the shallots, place unpeeled in a steamer. Cooking time will vary depending on size; for smaller shallots check after 7 minutes, larger shallots may need an extra few minutes. When they feel tender, remove and cool before peeling and cutting in half. Melt 25g of butter in a frying pan and add the shallots, cut side down, until they turn a light golden colour.

For the cauliflower, place the florets onto a cool griddle, and using a medium heat allow the florets to heat up with the griddle pan. This will ensure the florets cook throughout. Remove from the griddle when they are tender and have charred.

For the broccoli, steam for 3 minutes, or until the stems are just tender. Remove and refresh immediately in cold water. Dry the florets and place on a hot griddle to finish cooking and char.

Honey Mustard Glaze

Prepare the honey and mustard dressing by placing the mustard and vinegar in a pan. Gently cook until all the vinegar has evaporated. Add the honey and simmer for a minute. Add the thyme and remove from the heat. Leave to cool completely.

Truffle Cream

For the truffle cream, place all the ingredients in a bowl and mix together until smooth. Ideally, use an electric stand mixer with paddle attachment.

When you are ready to serve your salad, arrange a selection of the prepared vegetables on plates or place everything on a large platter. Drizzle the honey and mustard glaze over the vegetables and then place the salad leaves on top.

Serve with the truffle cream.