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Natasha Corrett’s winter Greek salad

From: dailymail.co.uk
SERVES 3-4

200g sweet potato
100g candied beetroot
160g rainbow carrots
½ red onion thinly sliced
3 whole cloves of garlic, unpeeled
3 sprigs rosemary
2 tbsp oil
a pinch of salt
100g field or shiitake mushrooms
100g pitted green olives
100g feta cubed

Preheat the oven to 180C/160C fan/gas 4.

Cut the sweet potato into 1cm cubes, slice the beetroot about 5mm thick and then into quarters, slice the rainbow carrots on an angle about 2cm thick.

Put greaseproof paper on the bottom of a baking tray making sure there is enough at either end to cover the top and make a ‘bag’ for the veg to go into.

Place the sweet potato, beetroot, carrots, red onion, garlic cloves, rosemary, oil and salt on the greaseproof paper, then fold the extra over the top. Fold the two ends either side to make an airtight bag.

Bake for 30 minutes. Remove from the oven and add the mushrooms and olives to the bag, allowing the oil from the olives to drip on to the mushrooms. Bake with the bag open for 15 minutes.

Serve with the cubed feta scattered over the top.