This is a combination of roasted potato, pear, carrot and red pepper with melting Camembert cheese and spinich :) It was inspired by the salade d'hiver avec une mouse au fromage de chevre from The Little Paris Kitchen cookbook by Rachel Khoo, and it is absolutely gorgeous. I love how colourful this meal is, and how the textures and flavours all mix together so well. I sometimes find it hard to get my 5 a day in winter, and this certainly helps! You can also use a mix of seasonal fruits and veg so it is very convenient.
Serves 1
1/2 carrot, peeled
1/4 red pepper
1 small potato, peeled
Handful of spinach leaves
A few slices of Camembert
1/2 pear
Pre-heat the oven to 200 degrees C
Chop the carrot, pepper, potato and pear into 1inch chunks
Put into a baking tray and cover with vegetable oil
Bake for 30mins
Arrange in a bowl and add the slices of Camembert and spinach. This will wilt the spinach and melt the Camembert a little.
Enjoy!
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