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Spread the whipped cheese onto a serving plate (or divide between individual plates) and top with the roasted vegetables, lentils and walnut-breadcrumb mixture. Add the garlic and parsley or carrot tops and a pinch of salt and cook for another minute. Toast the walnuts and bread cubes or crumbs in a skillet with a drizzle of oil until golden and fragrant. Meanwhile, whiz your feta, ricotta or goat cheese in a food processor with the juice of half a lemon and a splash of cream or water, if needed, to loosen it to the consistency of soft whipped cream cheese. Sprinkle with salt and roast for 20 to 30 minutes, or until tender and caramelized on the edges. Spread out in a single layer on a rimmed baking sheet, drizzle with oil and toss or rub over the surface with your fingers to coat. Preheat your oven to 425 F while you prep the veg: Cut cabbage into wedges, leave small carrots whole, or cut larger ones into one-inch pieces.
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⅓ cup cooked lentils and/or grains (such as barley, farro or quinoa – optional).A few sprigs of parsley or carrot tops, chopped.1-2 slices bread, torn, chopped or whizzed into crumbs.4 ounces (approximately) feta, ricotta or goat cheese.Olive or other vegetable oil, as needed.2-4 small beets, roasted, peeled and cut into wedges.8 small whole carrots (or 2-3 larger carrots and/or parsnips).2-4 cabbage wedges or 8-10 Brussels sprouts, halved lengthwise.Nestling them onto a plate of creamy whipped feta, ricotta or goat cheese dresses them in reverse, and once roasted, cabbage wedges will separate into soft ribbons so you won’t even need a knife. Virtually all veggies are delicious roasted, and can be served warm, cold or in-between in salad form. If you’re into big salads (which, as Seinfeld’s Elaine Benes noted, are like small salads only bigger, with lots of stuff in them), here is some inspiration, without a tub of spring mix in sight. Inspired by the seasons but motivated by mood and appetite, a salad is a good excuse to eat garlicky croutons and soft-boiled eggs, to shake over the remnants of a bag of Doritos or use the avocado that’s on the verge of composting itself in the fruit bowl.
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Though we think of salads as mostly vegetables, they can have fruit, meat, pasta or pulses, which makes them not only interesting, but particularly useful during a pandemic – the perfect vehicle for all manner of fridge remnants, raw and cooked, in any quantity, because measurements don’t really matter. A salad is not just a tossed bowl of leafy greens, not merely a side, a bagged filler you think you should have on the table to balance things out, but a construction of so many things you love to eat, made better by their close association with each other, with virtually no rules to adhere to.Ī salad is an opportunity to combine more flavours and textures than perhaps any other dish: It can (and should) be fresh and crisp, soft and caramelized, juicy, crunchy, briny, earthy, cheesy and jammy, tossed, composed or layered and pulled together with something saucy. When you consider the dictionary definitions of salad – “a usually incongruous mixture” or a “hodgepodge” – the potential for creative licence is thrilling.